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Challenges and possible solutions to prevent BEHIND contamination throughout the supply chain THE RISKS LEAFY GREENS

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2019 Annual Food Quality & Safety Award THE RISKS BEHIND It won’t be long until we name the 2019 Food Quality & Safety Award LEAFY GREENS winner. Watch this space and Challenges and possible solutions learn more online at: to prevent contamination throughout the supply chain www.foodqualityandsafety.com/award BY KAREN APPOLD © FINEPOINTS - STOCK.ADOBE.COM

Safety & Sanitation 31

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(Continued(Continued fromfrom p.p. 5)6) Quality Food Service 34 ALL ABOARD! & Retail Simplifying supplier onboarding 44 PROPERLY DISINFECTING AND in order to fit each organization’s SANITIZING IN FOOD SERVICE needs and processes What operators and staff need BY RENATA MCGUIRE to know to help prevent the AND SCOTT ARNALD spread of foodborne illnesses ©AFRICA STUDIO - STOCK.ADOBE.COM BY MIKE WATT

Food Defense In The Lab 18 AUDITS VS. ASSESSMENTS AUTHENTICATING SPICES Columns 36 What’s the difference between Determining the metal content Washington Report FSMA food defense/EMA audits of spices and identifying the and assessments? country of origin 12 OUTSMARTING FOOD BY DAVID K. PARK BY JENNY NELSON, MBA, PHD; PATHOGENS COURTNEY K. TANABE; FDA to employ digital technologies GREG GILLELAND; LINDSEY WHITECOTTON; ELAINE HASTY; to usher in ‘New Era of Smarter AND LEANNE ANDERSON Food Safety’ BY TED AGRES Allergen Control

21 UNDERSTANDING FOOD ALLERGEN ELISAS Manufacturing & These allergen-specific tests Distribution Market Initiatives can protect your business— if you choose the right one 39 X-RAYS MARK THE SPOT 14 JUICY DETAILS BY MELANIE L. DOWNS, PHD, X-ray detection solutions, From robotic dispensers to tanker AND JOSEPH L. BAUMERT, PHD like inline and third- wash guidelines, the juice industry party inspection is striving to squeeze quality services, are helping and safety into every product to address the Departments growing problem BY LINDA L. LEAKE, MS of foreign material 8 FROM THE EDITORS contamination

BY CHRIS KEITH 10 NEWS & NOTES FLEXXRAY Legal Update 42 MULTIFREQUENCY METAL 47 NEW PRODUCTS DETECTION 16 STRICT CRIMINAL LIABILITY EVENTS Multiscan technology can scan Why corporate food safety is 49 up to five adjustable frequencies, no walk in the “Park” 49 ADVERTISER DIRECTORY raising the probability of detection BY SHAWN K. STEVENS, ESQ. BY BOB RIES AND JOEL S. CHAPPELLE, ESQ. 50 SCIENTIFIC FINDINGS

Food Quality & Safety Blog Go online! Other articles available at Don’t forget to keep up with trending topics by accessing our monthly blog www.FoodQualityandSafety.com/issue/ at www.FoodQualityandSafety.com/category/food-quality-safety-blog. june-july-2019 include: Here’s a sample of popular posts: • Are Better Regulations Needed to Reduce • Why Farm Biodiversity Matters Salmonella Outbreaks? BY STEVE SAYER • Leading with Management Commitment • What Constitutes ‘Healthy’ Claims for Foods? • Artificial Intelligence: A Real Opportunity in Food Industry BY AUGUST T. HORVATH • Alternative Proteins: From Petri Dish to Plate

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Learn how others made the change to Romer Labs at www.romerlabs.com/en/change PUBLISHER Lisa Dionne Lento, [email protected] SENIOR ACCOUNT MANAGER Bob Zander, [email protected] From The Editors PROFESSIONAL EDITOR Marian Zboraj, [email protected] DESIGN Maria Ender, [email protected] PRODUCTION Claudia Vogel, [email protected] Jörg Stenger, [email protected] nswers and inspiration Elli Palzer, [email protected] can come from any- CO-INDUSTRY EDITOR Purnendu C. Vasavada, PhD, where or from anyone. [email protected] CO-INDUSTRY EDITOR Richard Stier, [email protected] Legend has it that Sir Advertising Director AIssac Newton’s theories on grav- Dan Nicholas ity resulted from being hit on the 111 River Street, Hoboken, NJ 07030 head while sitting under an apple (716) 587-2181, [email protected] tree (actually, he saw it drop, but Sales Office A |S|B|P|E Fostering B2B editorial excellence U.S./Canada/International it’s questionable whether it landed American Society Bob Zander of Business on his head), producing an “a-ha” moment in physics. Dr. Alex- Publication Editors (312) 925-7648 [email protected] ander Fleming’s discovery of penicillin in 1926 came from a con- 2018 National PRINT Editorial Office taminated petri dish. He observed a zone of inhibition around Award Winner Revenue of 111 River Street, Hoboken, NJ 07030-5774, USA a mold growing on the plate. Instead of pitching the plate, he $3 million or under Reprints: E-mail [email protected] asked himself why. The “why” ushered in an age of antibiotics. Another inspiration comes from my UC Davis professor, Dr. Marty Miller. A food processor asked him to determine why inter- Editorial Advisory Panel mittent spoilage was occurring in its canned- and glass-packed Ellen Bradley, CFS Vijay K. Juneja, PhD products. Dr. Miller spent days in the plant watching operations Principal Food Scientist, Lead Scientist, River City Food Group LLC Predictive Microbiology for Food Safety, and reviewing records. He came up with USDA-Agricultural Research Service nothing. He then decided to look at the John N. Butts, PhD Founder and President, Hasmukh Patel, PhD night shift. Again, nothing. FoodSafetyByDesign, LLC; VP of Research and Development, Advisor to CEO, Whitehall Specialties He ended up chatting with the night Land O’Frost shift janitor, a long-time employee. After Mary Ann Platt Cliff Coles President, Dr. Miller described the issue, the janitor President, CNS/FoodSafe and RQA, Inc. Clifford M. Coles said, “Well, a few years back we used to Food Safety Consulting, Inc. Manpreet Singh, PhD Professor, Dept. of Poultry Science, pay the boys on Friday. They could go out University of Georgia and whoop it up bit and sleep it off Satur- Virginia Deibel, PhD Chief Scientific Officer, Shawn K. Stevens day morning. Now, everyone gets paid on Deibel Laboratories Food Industry Attorney, Food Industry Counsel, LLC Wednesday and they still whoop it up.” James Dickson, PhD Professor, Patricia A. Wester With no other ideas, Dr. Miller looked Department of Animal Science, CEO, The Association for Food Safety back at the records, and lo and behold, each incident occurred Iowa State University Auditing Professionals, AFSAP

on a Thursday after pay day. Company management was doubt- Steven Gendel, PhD Steven Wilson Senior Director, Director of Seafood Commerce and ful when his recommendation was simply, “Put pay day back on Food Science, Certification, Office of International Affairs Friday.” But they did, and the problem went away. Food Chemicals Codex at USP and Seafood Inspection I had a similar moment 30 years ago when I went to China’s Fujian Province to find out why there wasStaphylococcus enterotoxin in canned mushrooms. The team and I got background Printed in the United States by Dartmouth Printing, Hanover, NH. material including slides from companies that purchased mush- Copyright 2019 Wiley Periodicals, Inc., a Wiley Company. All rights reserved. No part of this publication may be reproduced in any form or by any means, except as permitted rooms in 1988 that were toxic. A few slides showed mushrooms under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior stored in black PVC bags and tied shut. Mushrooms respire rap- written permission of the publisher, or authorization through the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923: (978) 750-8400: fax (978) 750-4470. idly so these bags would soon become anaerobic. We saw many All materials published, including but not limited to original research, clinical notes, editorials, reviews, reports, letters, and book reviews represent the opinions and views of shaky practices in Fujian, but no product stored in bags as previ- the authors and do not reflect any official policy or medical opinion of the institutions with ously done. Those few slides inspired us to design experiments which the authors are affiliated or of the publisher unless this is clearly specified. Materials published herein are intended to further general scientific research, understanding, and showing how enterotoxin could be produced in quantities that discussion only and are not intended and should not be relied upon as recommending or survived the thermal processes done on canned mushrooms. promoting a specific method, diagnosis or treatment by physicians for any particular patient. While the editors and publisher believe that the specifications and usage of equipment The point: Be observant, listen, and consider the smallest or and devices as set forth herein are in accord with current recommendations and practice insignificant factors, which may be key to solving big problems. at the time of publication, they accept no legal responsibility for any errors or omissions, and make no warranty, express or implied, with respect to material contained herein. Publication of an advertisement or other discussions of products in this publication should Richard Stier not be construed as an endorsement of the products or the manufacturers’ claims. Readers are encouraged to contact the manufacturers with any questions about the features or

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Functional Foods Microbiology and Food Safety for the Handbook of and Beverages: Technology of 21st Century: Vegetables and In vitro Assessment of Fermented Foods, Managing HACCP and Food Vegetable Processing, Nutritional, Sensory, 2nd Edition Safety Throughout the 2nd Edition and Safety Properties Global Supply Chain, 2nd Edition 18-491302

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Sampling Frozen Berries for Hepatitis A Virus and Norovirus FDA is collecting samples of frozen berries from processors, distribution centers, warehouses, and retail locations throughout the year to test for hepatitis A virus and norovirus. Some consumers use frozen berries as ingredients in foods without first cooking them, increasing their risk of exposure to harmful viruses. The sampling assignment began in November and is estimated to last approximately 18 months. FDA is collecting domestic samples of frozen berries and is also collecting import samples from ports of entry, importer warehouses, or other storage facilities where foreign goods are cleared

for entry into the country. The agency plans to collect and test 2,000 samples in all. - STOCK.ADOBE.COM ©DIANA TALIUN

New Organic Certification Mark Preparing Food Contact France to Ban Titanium Dioxide Whitener Quality Assurance International (QAI) is Notifications for Infant Formula As reported by Reuters, France will ban the use launching a new certification mark to help FDA recently issued guidance to provide of titanium dioxide as a food additive from 2020 consumers understand that USDA organic additional information on how to pre- after the country’s health and safety agency said certified products are required to be free pare Food Contact Notifications for food there was not enough evidence to guarantee the of GMOs. In other words, “If it’s organic, contact substances that come into con- safety of the substance for human consumption. it’s non GMO.” In a QAI study, 80% of tact with infant formula and/or human Titanium dioxide is used in industry as a whit- participants said they were unaware that (breast) milk. FDA evaluates the safety of ener, notably for paint, and in the food sector, products with the organic seal were also all packaging materials before they en- where it is labeled E171 and goes into products non-GMO. Of survey participants who re- ter the marketplace, including material from chocolate to chewing gum. France ordered ported recently shopping at a well-known that may be used in infant formula pack- a review of the substance in 2017 after a study natural foods store, just one-quarter rec- aging, such as baby bottles, bottle in- found health effects in animals that consumed ognized organic products as non-GMO. serts, nipples, and any other products it. France’s National Institute for Agricultural Re- The study suggests many consumers used to collect and store human milk. The search and partners in a study of oral exposure to don’t understand organic products are recommendations in this guidance are titanium dioxide had shown non-GMO and may seek both labels to meant to help industry understand FDA’s that E171 crosses the intes- satisfy their needs. Makers of QAI certified process for evaluating the safety of food tine wall in animals products can choose to use the original contact substances, which incorporates to reach other QAI mark or the new “If it’s organic, it’s the latest scientific thinking about the ef- parts of

non GMO” mark. fects chemical substances may have on the body. ©FULL IMAGE - STOCK.ADOBE.COM infant health.

USDA Discontinues Toxoplasmosis Research with Cats The USDA Agricultural Research Service is redirecting its toxoplasmosis research, stating that the use of cats as part of any research protocol in any ARS laboratory is being discontinued and will not be reinstated. Toxoplasma gondii (T. gondii) parasite causes toxoplasmosis, a disease considered to be a leading cause of death from foodborne illness in the U.S., especially for individuals with weak immune systems such as children and HIV patients. ARS research in this area has produced undeniable results—including helping to cut the prevalence of T. gondii by We Want to Hear from You! as much as 50% in the U.S. Over the course Food Quality & Safety magazine welcomes letters to the editor on of this research, ARS worked to minimize any relevant industry topic. reliance on cats—the only hosts in which Submit letters to: T. gondii can complete its life cycle and Marian Zboraj, Professional Editor produce oocysts (eggs)—as agency re- Email: [email protected] searchers worked to un- Letters should be approximately derstand and combat 350 words and may be edited for toxoplasmosis. space or style. © LIFEONWHITE.COM

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into thesports and active lifestyle mar ingredients, BifidoB 019 and LactoB 001, of NZMP, theglobal ingredients dairy brand water samples. ment of volatile organic compounds in grant to investigate real-time measure I Small Business Innovation Research awards The National Institutes of Health tive Controls for Human Food. Program for Produce Safety and Preven FDA’s Accredited Third-Party Certification Uruguay as acertification body under ANSI-ASQ accredits LSQA S.A. bined company will operate as FlexXray. FlexXray acquires Accu-ray; Lyle’sTASTEVA M Stevia Sweetener. zymes used inmanufacturing of Tate & licensing of Codexis performance en with Codexis SavorFood Safe to advance food safety. Savour Food Safety International and Testo America North partners with safety technology. to expand its of portfolio precise food Hygiena acquiresHelica Biosystems rapid, intelligent food safety testing. tion agreement with Oxford Nanopore for in addition,Clear Labs forms distribu Tyson VenturesClear invests in Labs; and X-ray visible products into Canada. Detectamet expands its metal detectable SmartWash Boost. pre-treatment oncut produce named Wash Solutions for anantimicrobial Pure Bioscience partners with Smart capacity inninestates. approximately million 140 cu. of ft. merged into Cloverleaf, resulting in transaction by which Zero CloverleafCold Storage completes a Business Briefs and services. ProcessPro ket intheU.S. management and workflow software with DocUnity, aprovider of document Fonterra, Tate &Lyle for thesupply and Zebra Analytix a$225,000Phase signs multi-year agreement forms strategic partnership launches two probiotic Mountain the com of

- - -

- - - compared to cattle farming. thermore, insect farming is cost effective house gases than traditional livestock. Fur food conversion rate and emit less green able costs. Edible insects possess a high tein, aminoacids, and vitamins at afford through which onecan get high-quality pro ible insects is oneof thefood alternatives on the environment, so consumption of ed food production will lead to more pressure giving rise to food problems. Anincrease in by more than 2billion by theend of 2050, man population is anticipated to increase by Global Market Insights. The global hu 2024, according to anewresearch report US $55million to over US $710 million by from its current market value of more than The edible insects market is set to grow Gaining Ground Edible Insects Market is form encephalopathy. international standards for bovine spongi further aligns its requirements import with in normalizing trade with Japan, as Japan ally. The agreement is also an important step exports to Japan by up to $200million annu could increase U.S.beef and beef product USDA estimates that this expanded access ence-based policies,” says Secretary Perdue. other markets around the world toward sci hopeful that Japan’s decision will helplead Japan for the first time since 2003. “We are from all cattle, regardless of age,to enter effect immediately, allow U.S.products trade rules. The newterms, which take affirmed theimportance of science-based met with Japanese government officials and tions onU.S.beef exports. Secretary Perdue that eliminate Japan’s longstanding restric have agreed onnewterms and conditions announced onMay that 17 theU.S.and Japan U.S. Secretary of Agriculture Sonny Perdue U.S. Beef Gains Full Access to Japan

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fee, and specialty rice varieties. It will help food products, such as premium honey, cof countries incombating fraud inhigh value out incooperation with theFAO, will assist labels. The outcome of the project, carried rived techniques to test for accuracy infood 16 countries is working to apply nuclear-de five-year research project with experts from The International Atomic Energy Agency’s Global Project to Fight Food Fraud website at www.acs.org for more information. webcast, but space is limited. Visit theACS There is nocost to attend in person or through specifications, and analytical methods. of flavor modifiers, manufacturing processes, food safety topics. They will include the areas to food, food additives, food packaging, and high-quality, cutting-edge chemistry related to theagency. The series will befocused on ulatory issues orto make recommendations are not intended as aforum to discuss reg technical experts inchemistry. The colloquia participants a venue to interact with leading colloquia are opento thepublic and offer Safety and Applied Nutrition employees. The opportunity for the FDA’s Center for Food training sessions are acontinuing education ence related to food safety. These half-day training sessions focusing onchemical sci Society (ACS) to provide a series of biannual FDA is partnering with theAmerican Chemical ChemicalFood Sciencefor Safety FDA-ACS Training onEmerging place where it is cultivated. a unique fingerprint that links a crop to the in asample of theproduct. These can provide carbon—and theconcentration of elements elements—such as hydrogen, oxygen, and by looking at theratio of stable isotopes in Blue Mountain coffee. Themethod works cific geographical origins like Jamaican such as organic food orproducts with spe protect and promote foods with added-value, countries apply stable isotope techniques to June /July2019 11 - - - - - Washington Report

Pathogens on the Rise The incidence of foodborne infections increased in 2018 compared to 2015-17, according to CDC’s latest Foodborne Dis- eases Active Surveillance Network (Food- Net) report, released in April. Surveillance from labs in 10 states confirmed more than Foodborne Digital 25,600 infections, nearly 5,900 hospital- Pathogens izations, and 120 deaths that were caused Food Safety by eight enteric pathogens commonly Technologies transmitted through food. As in previous years, Campylobacter was the most prevalent, being responsible for 9,723 illnesses, 1,811 hospitalizations, and 30 deaths. This was followed by Sal- monella with 9,084 illnesses, 2,416 hospi- Outsmarting Food Pathogens talizations, and 36 deaths. Campylobacter FDA to employ digital technologies to usher in is commonly associated with consumption of raw or undercooked poultry and meat, ‘New Era of Smarter Food Safety’ | BY TED AGRES while Salmonella is an issue in many types of food, including eggs, meat, poultry, fruits, vegetables, spices, and nuts. Both bacteria can cause mild to seri- he incidence of foodborne in- progress we’re making with our regulatory ous illness, from uncomplicated diarrhea fections in the U.S. from Campy- framework, but also leverages the use of to severe systemic infections, such as Guil- lobacter, Salmonella, and other new and emerging technologies to create a lain-Barré syndrome (Campylobacter), virulent pathogens increased more digital, traceable, and safer system,” an autoimmune disease that can cause Tsharply last year, creating a major public said acting FDA Commissioner Norman paralysis, and reactive arthritis (Salmo- health problem, according to CDC. Among “Ned” Sharpless, MD, and Deputy Com- nella), which can cause acute, debilitating its many consequences is a growing strain missioner Frank Yiannas in a recent joint joint pain. on the ability of federal, state, and local statement. Other bacterial pathogens included government agencies to identify and mit- Toward this end, FDA this year will Shiga toxin-producing E. coli (with 2,925 igate potential food safety concerns. hold a public meeting and gather stake- illnesses), Shigella (2,414 illnesses), Vib- Partly in response, FDA in April an- holder input on “smarter food safety.” The rio (537), Yersinia (465), and Listeria (126). nounced a “Blueprint for a New Era of agency will also launch a pilot project using While Listeria caused the fewest number of Smarter Food Safety,” in which govern- artificial intelligence to enhance its ability cases, it was also the most virulent, hospi- ment and industry would cooperate to to review imports at ports of entry to ensure talizing 96 percent of its victims and killing leverage advances in digital technologies they meet U.S. food safety requirements. In 21 percent of them. such as blockchain to enhance product addition, FDA will tap into its existing pro- Compared to 2015-17, incidences per traceability; artificial intelligence and grams related to tracking the drug supply 100,000 population increased by 12 per- machine learning to facilitate food import chain to see whether similar approaches cent for Campylobacter and 9 percent for inspections; and new packaging and trans- might be adapted to tracking the nation’s Salmonella. Incidences skyrocketed for portation approaches to help modernize food supply. the parasite Cyclospora (399 percent), fol- the food industry and meet the growing “When you look at how other industries lowed by the bacteria Vibrio (109 percent), demands of e-commerce. digitally track the movement of planes, ride Yersinia (58 percent), and Shiga-producing While the Food Safety Modernization sharing, and delivery of packaged goods, E. coli (26 percent). Act (FSMA) has enhanced oversight of the it becomes clear that we must explore how Nationwide, the actual number of nation’s food supply, “we recognize that these types of technologies could improve cases are much greater. This is because it’s time to look to the future of food safety tracking when it comes to food,” Dr. Shar- FoodNet collects data from public health

once again with a view that builds on the pless and Yiannas explained. departments in only 10 states, covering - STOCK.ADOBE.COM © ARTRAM

12 FOOD QUALITY & SAFETY www.foodqualityandsafety.com just 15 percent of the U.S. population. Ad- use of trained personnel. CIDTs can iden- (PFGE) to genotype microorganisms for ditionally, the true number of foodborne tify a general bacteria type within hours diagnostic subtyping. illnesses always exceeds the reported without having to culture or grow the Last year, WGS replaced PFGE in number because many people who get pure bacteria strain (or isolate) in a labo- PulseNet as the primary method for detect- sick do not seek, or necessarily require, ratory, a process that typically takes days. ing and investigating Listeria outbreaks medical treatment. But without the isolate, public health sci- and is increasingly being used for Salmo- Some of last year’s increase may be entists are unable to determine the DNA nella, E. coli, and Campylobacter. due to greater use by the reporting labora- subtype (“fingerprint”), its resistance “The more widespread use of WGS has tories of culture-independent diagnostic also increased the number of detected out- tests (CIDTs), CDC says. But produce itself breaks and subsequent investigations,” was a major culprit, with romaine lettuce Last year, WGS said then-FDA Commissioner Scott Got- linked to two multistate outbreaks of E. coli re placed PFGE in tlieb, MD, and Yiannas in a recent joint O157 infections. CDC specifically tied the statement. But, they added, this has also jump in Cyclospora infections to outbreaks PulseNet as the primary increased FDA’s workload to identify and associated with produce. method for detect- mitigate potential food safety concerns. “More targeted prevention measures ing and investigating “As part of the president’s 2020 budget, are needed on produce farms, food animal we’re also requesting additional resources farms, and in meat and poultry processing Listeria outbreaks and is to support the use of WGS and expand our establishments to make food safer and de- increasingly being used ability to respond when we identify food crease human illness,” the CDC report said. for Salmonella, E. coli, contamination,” they explained. FDA this year began routine inspections of large farms for compliance and Campylobacter. Updating Technology Use with FSMA’s produce safety rule. While When it comes to food traceability, most this will hopefully mitigate some of the companies keep records of one step contamination problems, more needs pattern, or other characteristics neces- back to identify the source and one step to be done. For example, in December sary to detect outbreaks, track antibiotic forward to where the food has gone, as 2018, USDA reported that 22 percent of resistance, monitor disease trends, and required by federal law. And many com- establishments that produce chicken ultimately prevent outbreaks. panies keep these records on paper, not parts failed to meet the Salmonella perfor- For example, PulseNet, the CDC-run electronically. Investigators found this mance standard. network that connects public health and especially frustrating last year as they Despite all the increased attention food regulatory agency laboratories, re- sought to determine the source of E. co- and effort on improving food safety, there lies on the collection of DNA fingerprints li-tainted romaine lettuce. Had growers seems to be no reduction in problems. of bacteria taken from sick patients to and shippers used electronic records and During the first few months of this year identify local and multistate outbreaks. blockchain technology, tracing the origin alone CDC has been tracking Salmonella in The growing use of CIDTs is endangering might have taken minutes or even sec- turkey and in pre-cut melons, and E. coli in PulseNet’s effectiveness. onds, instead of weeks. ground beef, among many others. “Without a DNA fingerprint of the bac- Blockchain uses a decentralized, se- teria, CDC and public health labs will not cure ledger that’s shared by all parties in Limits of Diagnostics Tests be able to find, monitor, and prevent food- the supply chain to provide transparency The public health labs that contribute borne disease outbreaks, track antibiotic on a product’s origins. It can greatly assist data to FoodNet are increasingly using resistance, or follow trends to know if pre- in warning consumers about risks with CIDTs, such as immunoassays and nucle- vention policies are working,” CDC says. specific foods and in implementing more ic-acid amplified tests. CIDTs are faster Even in FoodNet, CIDTs “complicate data targeted and efficient recalls. and easier to perform than traditional interpretation,” CDC says. “Today’s technology can provide us culture-based methods, which require This is where advances in technology, with insights that were not possible even a such as whole genome sequencing (WGS) handful of years ago,” says David Acheson, for pathogen detection and blockchain for MD, former associate FDA commissioner product traceability are expected to yield for foods and founder and CEO of The big dividends for food safety. Acheson Group. “But going even deeper WGS can map the genetic sequence of than the DNA insights of an outbreak is pathogens and other organisms with such the ability of today’s technology to trace precision that researchers can distinguish a food forward, backward, and sideways. between different strains of a bacterium or The technological ability is there, but with even slight variations by geography within the regulatory requirement being only one the same strain. Prior to WGS, scientists forward/one back, the incentive is, unfor- used such tools as polymerase chain re- tunately, a bit lacking,” Dr. Acheson says.

June / July 2019 13 Market Initiatives

Minneapolis. The trio started developing the vending machine in 2012. It was introduced commercially in 2015. “Our mission is to make getting 100 percent raw, organic smoothies and cold pressed juices as convenient as getting soda from a vending machine,” Mohamed relates. “Our goal is to work with cities, universities, hospitals, airports, middle schools, and so on to reach our mission.” Following Hazard Analysis and Critical Control Points (HACCP) guidelines for retail establishments, JuiceBot prepares fresh juice daily at a commercial kitchen in Los Angeles. All kitchen managers are ServSafe certified. The facility is subject to food safety inspections by the Los Angeles County Department of Public Health. “Currently four employees work in the kitchen,” Mohamed says. “We have two to three delivery personnel to ensure the machines are restocked, cleaned, and running efficiently. We also employ technicians and engineers to troubleshoot issues that may come up with the technology.” The juices are cold pressed and immediately chilled in 5-gal- lon stainless-steel tanks, which Mohamed says protects the products from oxidation caused by light. All the juices and smoothies are placed in the JuiceBot dispensers within 24 to 48 hours after preparation. The JuiceBots maintain the products at approximately 38 degrees Fahrenheit, with a range of 35 degrees to 41 Juicy Details degrees Fahrenheit.

From robotic dispensers to tanker wash Dispensing Process guidelines, the juice industry is striving After a customer selects a juice or smoothie by pressing a button, to squeeze quality and safety into the JuiceBot does the rest. A biodegradable cup is automatically placed into the dispensing compartment with a robotic arm that every product | BY LINDA L. LEAKE, MS sets it under a nozzle for dispensing. “After the Bot is done dispensing, it will instruct the customer to take their beverage,” Mohamed relates. “Each JuiceBot holds four different chilled juices or smoothies, which vary with the sea- hen was the last time you had cold pressed juice or sons, all made with certified organic ingredients.” a fresh smoothie served by a robot? The JuiceBot’s robotic capabilities include automatic shut off Given the fast-paced developments in technol- for temperature control. And JuiceBot has the ability to be moni- ogy, it should be no surprise that robots that serve tored remotely. Wsuch treats are already available, currently at approximately 16 “There is even a button that customers can click on for live sites in the Los Angeles area, all at middle schools, retail shops, help,” Mohamed adds. “We maintain a customer service call center and corporate cafes. at our office in downtown Los Angeles.” Meet JuiceBot, a Los Angeles firm that designs and manufac- Cold pressed juice has a typical shelf life of three to five days tures the JuiceBot, which the company claims is the world’s first when it’s fresh and unpasteurized, Mohamed says. “We replace robotic juice dispenser. our product every 48 hours for optimum nutrients and freshness,” he relates. Class Project According to Mohamed, the JuiceBot is the only device ap- The JuiceBot dispenser concept is the brainchild of Kamal Mo- proved for unpasteurized beverages to be dispensed through an hamed, JuiceBot’s CEO, and his company co-founders, Loring “L. unattended retail format under California legislation and the Na- J.” Stead and Eric Ploeger. Mohamed came up with the idea as a tional Automatic Merchandising Association, an organization that

project for their business class at the University of St. Thomas in certifies vending machines under FDA code standards. ©PIOTR MARCINSKI - STOCK.ADOBE.COM

14 FOOD QUALITY & SAFETY www.foodqualityandsafety.com CANARY Pathogen Detection or longer, and they have superior sensory quality compared with To help ensure the safety of its products, JuiceBot utilizes a technol- those prepared in a conventional manner.” ogy called CANARY, which stands for Cellular Analysis and Noti- fication of Antigen Risks and Yields. CANARY is available through HPP-Treated Juices Research Project PathSensors, Inc., Baltimore, Md., a biotech company that creates Dr. Lee is the director of a landmark research project that is ad- pathogen detection instruments. dressing the impact of juice characteristics on pathogen inactiva- “CANARY is a cell-based biosensor technology that delivers tion by HPP. The work is well underway, courtesy of a $258,253 rapid detection of pathogens at high levels of sensitivity and spec- grant from USDA’s National Institute of Food and Agriculture. ificity,” says Ted Olsen, PathSensors president. “CANARY incor- In explaining the project, Dr. Lee says HPP treated juices are porates pathogen-specific antibodies expressed on the biosensor required by the FDA Juice HACCP regulations to demonstrate a surface, which, in the presence of a pathogen, trigger an intracellu- 5-log reduction of colony forming units per milliliter of the perti- lar calcium release that, in turn, activates bioluminescent proteins nent organism in the juice. “Even though HPP-treated juices are whose light output can be measured and analyzed. CANARY tech- now available at retail, there is currently no consensus amongst nology detects down to 1 colony forming unit of target pathogens industry, academia, and government on a ‘standardized’ valida- in less than five minutes.” tion protocol for juices to be treated by HPP,” he relates. The technology is capable of detecting foodborne pathogens, According to Dr. Lee, it appears there is no common approach including Listeria, Salmonella, and Campylobacter. to preparing bacterial strains for validation and challenge stud- For JuiceBot, CANARY is delivered through PathSensors’s ies, no consensus on the HPP parameters required for treatment Zephyr Pathogen Identifier. The Zephyr kit includes a touch-screen of the juices, and no common approach on how shelf life studies laptop complete with the CANARY detection technology, bench are conducted. mount box, luminometer, centrifuge, and barcode scanner. “Our project seeks to develop coordinated industry and regula- “The Zephyr platform is best suited for users who test lower tory science-based consensus from the generated data and develop volumes of samples, fewer than 40 tests per day,” Olsen relates. guidance on how validation should be conducted for HPP-treated “Results offer PCR (polymerase chain reaction) levels of sensitivity juices,” he says. and specificity.” Due to FDA’s requirement to validate the 5-log reduction, mi- “The PathSensors system helps verify that our current food crobial challenge testing is often conducted with strains ofE. coli safety inspections, logs, and process of critical control points are O157:H7, Salmonella spp., and L. monocytogenes, Dr. Lee notes. working together,” Mohamed says. “It’s our last line of defense and “However, bacterial strain sensitivity to pressure, microbiological a great verification tool for specific pathogens that we deal with in recovery methods post-HPP, and HPP conditions can impact val- the fresh raw food beverage industry.” idation outcomes,” he relates. “While most pathogens are inac- tivated by HPP, defining the specifics can provide consistency in A Hot Cold Juice Trend helping regulators evaluate validation reports, set precedence on Functional beverages, those marketed with natural health benefits how the juice industry conducts HPP validation, and allow man- from their ingredients, along with minimum fortification, are argu- ufacturers to produce safe juices for consumers.” ably one of the hottest trends in the industry, according to food scientist Alvin Lee, PhD, director of the Center for Processing In- Tanker Wash Guidelines novation at the Illinois Institute of Technology’s Institute for Food The Juice Products Association (JPA), Washington, D.C., and other Safety and Health, Chicago, Ill. key juice industry stakeholders, including the Florida Citrus Pro- “In recent years, the functional beverage category has shown cessors Association (FCPA), are quick to boast about the JPA Model an average annual growth rate of 20 percent in the U.S. and Eu- Tanker Wash Guidelines for the Fruit Juice Industry they devel- rope,” Dr. Lee points out. “One of the top five trends for the func- oped collaboratively for tankers hauling juice and juice beverages. tional juice sector is cold pressed juice.” “Our JPA manufacturers represent more than 80 percent of the Cold pressed juice is typically made using a hydraulic press, U.S. volume of juice and fruit beverage production,” says Patricia compared with juices extracted using centrifugal presses. Faison, JPA’s technical director. High pressure processing (HPP), which employs pressure with- “The guidelines, also known as the Tanker Wash Code of Prac- out heat, is a technique often used for juice, Dr. Lee says, noting tice, first published in 2002 and updated in February 2019, define that the primary advantages of HPP over thermal processing are terms, describe wash protocols in terms of the most recently hauled the minimal chemical and physical effects exerted on most foods product type, and include a list of acceptable food materials that while imparting a microbial kill step. may be transported by food-grade tankers,” Faison relates, noting “With fruit juices, HPP significantly reduces the number of that HACCP principles are the basis for the guidelines. spoilage microorganisms such as yeasts and molds, and patho- Faison points out that in April 2016, FDA published the final gens like Escherichia coli O157:H7, Salmonella spp. and Listeria rule, “Sanitary Transportation of Human and Animal Food,” as monocytogenes,” Dr. Lee relates. mandated by the Food Safety Modernization Act (FSMA). FSMA “The finished juices give consumers the sensory perception regulations “establish requirements for shippers, loaders, carri- of ‘fresh’ and ‘natural’ products, while they meet consumer de- ers by motor vehicle and rail vehicle, and receivers engaged in the mands for fresh, healthy, and great-tasting safe foods,” he notes. transportation of food, including food for animals, to use sanitary “The refrigerated shelf life of such products can be up to 30 days (Continued on p. 46)

June / July 2019 15 Legal Update

RCOD jurisprudence, or case law, is both interesting and instructive. The written opinions of judges and justices are more than a mere conveyance of a rule’s meaning. They tell a story, putting the rule in meaningful context. Often, the story is far more instructive than the analysis of the rule. The story teaches us how to avoid un- wittingly coming into conflict with the rule. For example, we all understand that delivering adulterated food into interstate commerce is a violation of federal law. But until we understand what befell John Park, who, absent any intentional wrongdoing, was tried, convicted, and now has a criminal legal doctrine named after him, we cannot begin to understand how the Strict Criminal Liability law works. Why corporate food safety is no walk in the “Park” United States v. Dotterweich, BY SHAWN K. STEVENS, ESQ. AND JOEL S. CHAPPELLE, ESQ. 320 U.S. 277 (1943) The Dotterweich case, decided by the U.S. Supreme Court in 1943, established that s a general rule, criminal liabil- ecutorial tool that allows for the criminal corporate officers could be prosecuted for ity requires criminal intent. The prosecution of companies and officers, re- violating the FD&C Act, regardless of any legal term of art, “Mens Rea,” gardless of whether they had unlawful in- knowledge or awareness of the violation. (Latin for “guilty mind”), stands tent or awareness of the violation. In U. S. v. Joseph Dotterweich was the president Afor the concept that deliberate wrongdoing Dotterweich, the Supreme Court explained of Buffalo Pharmacal Company, Inc. Buf- is a condition precedent to criminality. It that FD&C Act prosecutions dispense “with falo’s business involved purchasing bulk is based on the principle that society the conventional requirement for criminal drugs, repackaging them, and selling them should not punish people for unintended conduct—awareness of some wrongdoing. under its own label. Unbeknownst to Dot- violations of law. There are, however, In the interest of the larger good it puts the terweich, the company received a batch of exceptions to this rule—so-called strict- burden of acting at hazard upon a person adulterated drugs, which it subsequently liability offenses. otherwise innocent but standing in respon- repackaged and shipped into commerce. With strict-liability, the perpetrator’s sible relation to a public danger.” Dotterweich had no idea the products— intent and awareness of wrongdoing are In the decades since Dotterweich, fed- which were guaranteed by the manufac- irrelevant. Speeding, for example is a eral prosecutors have routinely used the turer—were adulterated. Nonetheless, strict-liability offense. It does not matter RCOD to successfully prosecute corpora- Dotterweich and Buffalo were criminally whether the driver intended to speed or tions and officers for FD&C Act violations. charged for violating the FD&C Act. was aware they were speeding. Absent To obtain a conviction for an FD&C Act Determined to prove his innocence, extraordinary circumstances, the driver is violation, prosecutors must prove each of and apparently that of his company, Dot- guilty of speeding purely by virtue of hav- the following beyond a reasonable doubt: terweich took the case all the way to trial. ing exceeded the speed limit. Like speed- • The corporate officer was in a posi- Despite the supplier guarantee and Dotter- ing, violating the Food Drug and Cosmetic tion of responsibility relevant to the weich’s lack of knowledge regarding the Act (FD&C Act) is a strict-liability offense. violation; adulteration, the jury found him guilty. • The corporate officer was able or -au Dotterweich appealed his conviction, Park Doctrine thorized to prevent or correct the vio- and the case eventually reached the U.S. The Responsible Corporate Officer Doc- lation; and Supreme Court. Unfortunately for Dotter- trine (RCOD), colloquially known as the • The corporate officer failed to prevent weich, the Court upheld his conviction,

“Park Doctrine,” is a controversial pros- the violation. reasoning that “the only way in which a MEEPIAN - STOCK.ADOBE.COM ©NATEE

16 FOOD QUALITY & SAFETY www.foodqualityandsafety.com corporation can act is through the individ- During his trial testimony, Park ac- true given the increasingly aggressive uals who act on its behalf.” knowledged that, as Acme’s CEO, he was approach taken by FDA and DOJ in Perplexingly, the jury found the com- ultimately responsible for “any result recent years. pany not guilty. To find Dotterweich guilty which occurs in our company.” That testi- and Buffalo not guilty is illogical, and Dot- mony was enough to ensure his conviction. United States v. DeCoster, terweich’s attorneys argued the verdict Park, widely regarded as the seminal 828 F.3d 626 (8th Cir. 2016) should be invalidated. The Supreme Court case on the RCOD (hence the “Park Doc- Austin “Jack” DeCoster owned Quality disagreed, holding “Whether the jury’s trine”), reaffirmed the holding ofDotterwe - Egg, an Iowa company that operated a verdict was the result of carelessness or ich from 30 years earlier. Park stands for processing facility, six farms, and 97 barns compromise or a belief that the responsi- the proposition that FD&C Act violations housing chickens and hens. His son, Pe- ble individual should suffer the penalty…is ter DeCoster, was Quality Egg’s COO. The immaterial. Juries may indulge in precisely DeCosters also owned and operated sev- such motives or vagaries.” There is an im- While knowledge eral egg production companies in Maine. portant lesson here: Letting a jury decide The DeCosters employed an environ- your case is very risky. Juries are manifestly and intent may be imma- mental testing program for Salmonella. unpredictable, and even when a verdict is terial in terms of the In 2006, the number of environmental seemingly unjust, courts will rarely over- law, they are very mate- positives began to gradually increase turn it. year over year. In 2009, seeking to reverse rial to the investigators the increase in Salmonella positives, the United States v. Park, responsible for making DeCosters retained Dr. Charles Hofacre, 421 U.S. 658 (1975) charging decisions. a poultry disease specialist, and Dr. Three decades later in the early 1970s, Maxcy Nolan, a rodent control expert. The Acme Markets, Inc. operated a large na- DeCosters purportedly adopted all the tional retail food chain with 874 stores, 16 consultants’ recommendations. They also warehouses, and approximately 36,000 are chargeable against anyone and ev- provided a second round of Salmonella employees. As Acme’s CEO, John Park had eryone with a share of the responsibility vaccinations to their chickens. broad operational oversight responsibil- for preventing such violations. In other In August 2010, the company was re- ity, but little involvement in the day-to-day words, criminal liability for a violation of sponsible for an outbreak of Salmonella operational duties. As CEOs often do, Park the FD&C Act attaches “not only to those enteritidis. During the subsequent investi- delegated operational responsibilities, corporate agents who themselves commit- gation, FDA identified a litany of sanitation including sanitation, to qualified division ted the criminal act, but also to those who problems at the chicken farms, eventually heads who, in turn, had their own staffs by virtue of their managerial positions or compelling the company to euthanize its and departments under them. other similar relation to the actor could be animals, clean and repair its facilities, and Beginning in November 1971, FDA in- deemed responsible for its commission.” disinfect its barns. spectors carried out a 12-day inspection at For the last 40 years, Park has with- Following a criminal investigation, an Acme warehouse in Baltimore. During stood all challengers, and remains the law Quality Egg and the DeCosters were the inspection, inspectors discovered of the land. Upon conviction, defendants charged criminally. Quality Egg was evidence of rodent activity in the ware- face the potential for significant fines and charged with and pleaded guilty to: house. During a follow-up inspection even jail time. Fortunately, there are some 1) felony bribery of a USDA inspector, three months later, the inspectors noted safeguards in place to prevent overzeal- 2) felony violation of the FD&C Act, and improvement, but nonetheless found ev- ous prosecutors from overstepping. For 3) misdemeanor violation of the FD&C idence of continuing rodent activity. instance, before the U.S. Department of Act. The DeCosters were not implicated in Park first became aware of the viola- Justice (DOJ) can begin pursuing an in- the felonies but were charged with misde- tion a month after the fact, at which point vestigation into criminal violations of the meanor violations of the FD&C Act under he immediately contacted Acme’s vice FD&C Act under the RCOD, the U.S. Attor- the RCOD. After pleading guilty, Jack and president for legal affairs, who assured ney’s office must first notify and consult his son were each fined $100,000 and sen- Park the head of the respective division with the Consumer Protection Branch of tenced to three months in prison. “was investigating the situation immedi- the Civil Division. This additional layer of The DeCosters appealed, arguing that, ately and would be taking corrective action scrutiny is intended to foster uniformity in because they did not know the eggs were and would be preparing a summary of the prosecutorial decision-making and is per- adulterated, imprisonment was uncon- corrective action to reply to the letter.” haps why criminal prosecutions have been stitutional. The Eighth Circuit disagreed, Soon thereafter, Park and Acme were the exception rather than the rule. succinctly and eloquently summarizing charged with multiple misdemeanor vio- Nevertheless, even the possibility of the law as follows: lations of the FD&C Act. Acme, in its ca- prosecution is cause for alarm for food The FD&C Act punishes neglect where pacity as a corporate entity, pleaded guilty. industry executives. Every executive the law requires care, or inaction where Park, who had no personal involvement or should at least be cognizant of the poten- it imposes a duty because according to knowledge, pleaded not guilty. tial for criminal liability. This is especially (Continued on p. 46)

June / July 2019 17 adulteration, or EMA) standards organization audit formats. Those used are based upon requirements found in the Global Food Safety Initiative (GFSI) or often spec- Food Defense ified in supplier requirements. These formats are not designed, nor do they probe, long-standing gaps and system flaws that are deeply-rooted, often unnoticeable but often critical, in the identification of risk and threats in any given operational environment. Generally, even well-performed audits are more likely to miss what a true assessment for system weaknesses can uncover. An audit, according to Merriam-Web- ster, is “a careful check or review of something.” I believe an audit consists of an evaluation of an organization’s systems, processes, and controls, performed against the set standard or documented process, often a generic, one-size-fits-all approach. A food defense and EMA audit is designed to verify whatever standard is Audits vs. Assessments in place and is often set up using a check- What’s the difference between FSMA food defense/EMA list approach to ensure product, personnel, and facility security. An audit may audits and assessments? | BY DAVID K. PARK also provide a gap analysis of the operating effectiveness of the internal controls in meeting a system or control requirement. Audits are designed to provide an he Food Safety Modernization what it is supposed to do to best protect independent evaluation of system pro- Act (FSMA) “Mitigation Strat- valued assets? How committed is manage- cesses and controls using personnel with egies to Protect Food Against ment in understanding its business risk? expert knowledge about the system or Intentional Adulteration” or IA Does it insist that assessments performed process. But they are addressed with pre- TRule, as it is commonly known, specifies within its own site use the best means scripted audit tools that limit the ability that covered food facilities are required to accurately determine the probability, se- to identify other hidden system hazards/ perform a vulnerability assessment prior verity, and criticality of hazards and risks risk/threats. By design, audits may iden- to developing a Food Defense Plan as part and its mitigation strategies that expose tify system and control gaps, but only pro- of the published regulation final rule. its people, product, or the food facility to vide limited feedback from the auditor as There is a reason why FSMA calls for an situations that could cause serious injury to how to best mitigate such gaps. Worse, assessment rather than the more typically or death in humans or animals? full reliance on audit results may allow performed audit. Frankly, I have struggled In my 47 years of wrestling with the unintentional and nondetectable food with food industry approaches to audits merits of various risk/threat management safety breakdowns to occur. used to best “measure” preparedness of approaches, I find fault in our overreli- An assessment, as defined by Merri- food safety and food defense responsibil- ance upon internal and external audits to am-Webster, is an “action or an instance ities, policies, and procedures, along with measure our confidence level as the fun- of making a judgment about something.” identification and assignment of risk/ damentally accepted way to verify that For example, a food defense vulnerability threat mitigations, as prescribed by FDA our food protection risk and threat detec- assessment is a fundamental, risk-based regulations. tion systems are “always on” and working review and gap analysis of a site or a sys- How can the industry best determine if effectively. tem control strengths that could cause a food facility obtains an accurate picture failure in achieving the underlying criteria of its real exposure to adverse internal and Audits and Assessments used to set a system standard or process external risks and threats? How can a food We need to first understand the difference control. This process involves the iden- business, religiously following its food pro- between an audit and an assessment from tification and classification of both the tection plans and operational implementa- a proven historical event perspective. We known and unknown product security tion of these plans, have full confidence it now rely upon industry food safety and vulnerabilities that may impact the site or

has accomplished, in operational practice, food defense (and economically motivated its system functions. ©AFRICA STUDIO - STOCK.ADOBE.COM

18 FOOD QUALITY & SAFETY www.foodqualityandsafety.com It is important to recognize these An Outside Eye physical security manager, considered to differences between the purpose and If your facility is relying solely on a food be “the best product protected security site performance of an audit and that of an defense or GFSI-style certification pro- within our manufacturing group.” Unfor- assessment. In my opinion, the purpose, gram owners approach to perform this tunately, it was surprisingly easy to defeat importance, and structure of an audit has assessment activity, I again caution the facility perimeter defenses, enter the been over-emphasized in the determi- management not to rely upon an audit facility from the outside, and then move nation and control over given risk/threat list alone. Instead, invite other outside unseen into the production area with ex- identification in food production and food competent individuals, not familiar with posed product through unused and un- manufacturing environments. More em- your operational activities, to assist in an locked dark office space. This was accom- phasis needs to be placed on performing assessment activity. plished during normal business hours. a comprehensive assessment that is not When I performed food defense and The point from these observations is taken from a “checklist” of generally well- food fraud facility vulnerability assess- there is no perfect site-specific audit tool known issues and concerns. ments, I heard facility employees who that will accomplish what a true assess- We have become overly reliant on were shadowing me during my visit say ment can deliver to help safeguard product the conclusions of auditors and their au- numerous times, “I never noticed that” security. Prior to performing a more thor- dit results. Peanut Corp. of America (i.e. or “We don’t have a procedure for that.” ough assessment, these mentioned facili- Salmonella) and Jensen Farms (i.e. Liste- During one food defense and food fraud ties used industry and/or government food ria monocytogenes) are two memorable vulnerability assessment walk-through, defense audit templates to measure their industry public health events with root- a manager said that “it never occurred to own product security readiness. But, in do- cause failures that were not identified me that our raw packaging and packaging ing so, these facilities failed to identify sev- through audits performed by highly re- waste materials could be used to counter- eral of their later-proven site-specific and garded auditing firms. Audits profession- feit our products.” potentially catastrophic product security ally performed by third parties preceded Several years ago, I was challenged vulnerabilities. Assessing food defense sys- these unfortunate events, and generally by a large food manufacturer to penetrate tem vulnerabilities after hours is another high audit result scores were issued to one of their facility’s food defense systems, way to observe potential system failures. At these firms. which were, according to their corporate (Continued on p. 20) In these unfortunate industry system failures, the auditors missed the use of substituted contaminated product washing and cooling equipment, poor technical assumptions, and erroneous validation and verification data. It is difficult to always identify where these unidentified Touch Screen and unrecognizable hazard/risk/threat gaps may latently linger, unaddressed, in a food safety or food defense (and EMA) Viscosity plan unless a well-structured hazard/risk/ On Our Most Popular Lines threat assessment is performed. ™ The way in which FSMA rules are writ- DV3TRheometers ten has strengthened the expectations and ™ requirement that the hazard/vulnerability/ DV2TViscometers threat and control/mitigation identification will be more comprehensive than in For results in a the past. These assignments must now be whole new light! thoroughly deliberated by the facility Food Safety and Food Defense Teams. Decisions Viscosity data capture and analysis on screen to include (or not to include) a hazard/risk/ threat/mitigation must now be formally Controlled user access and secure data justified and a part of the written facility integrity complies with 21 CFR Part 11 all-hazard food protection plans. This will go far to help ensure that expert food de- Perfect for QC and R&D fense-qualified individuals have enough education, experience, recognition, and training for any facility vulnerability assessments that will be performed to support the specific activities within a Food Defense Plan. TEL 800-628-8139 or 508-946-6200 www.brookfieldengineering .com

June / July 2019 19 Food Defense

(Continued from p. 19) help identify and mitigate product secu- tablished Food Defense Plan, don’t be sat- these times, there is less supervision, more rity gaps. isfied with this outcome. More can be done unrestricted access to product, packaging The Food Safety and Preventive Con- in challenging your plan. Consider the use materials, and rework. Materials are often trols Alliance (FSPCA) at the Institute of of food defense experts in conducting a red unsecured, warehouses are lightly manned Food Safety and Health offersonline, self- team exercise with the intention of identi- or un-manned, and generally, fewer em- paced courses including “Food Defense fying any remaining significant vulnerabil- ployees are onsite in sensitive production Awareness for the IA Rule,” “FSPCA Over- ities, viewing alternate methods for attack areas, often when contract night or week- view of the IA,” “FSPCA IA Conducting Vul- and revealing other outstanding product end work occurs. nerability Assessments using Key Activity security risks for your specific facility. If your business intention is to meet Types,” and “FSPCA IA Identification and Partnering with outside food defense best-practice food defense and food fraud Explanation of Mitigation Strategies.” In experts provides a deeper dive into your business protection for you, your custom- addition, an onsite “FSPCA IA Conduct- food defense and food fraud assessment. ers, and consumers, focus on a deeper-dive ing Vulnerability Assessments” certifi- Such experts have established their broad effort and commitment to performing a cate course is offered using vulnerability product security perspectives from spend- comprehensive vulnerability assessment. assessment lead instructors. These lead ing many hours at different food and non- Don’t be tempted to default to a traditional instructor candidates completed FSPCA food facility environments performing short-version food defense audit format to prerequisite certificate courses. There are vulnerability assessments. merely comply with the IA Rule vulnerabil- plans for extended training requirements Is every effort made to best address ity assessment requirement. In doing so, to a food defense-qualified individual who the purpose of the IA Rule requirement? Is in my opinion, it doesn’t comply with the meets strict criteria based upon educa- your facility approaching its assessment intent of the rule. tion, experience, and training. Their lead responsibility by “checking a box” that An answer to an audit question instructor certification comes after success- appears to meet a regulatory requirement? regarding an issue, without offering an ful completion of a three-day “Vulnerabil- Conducting well-constructed and opportunity to ask an additional relevant ity Assessment Lead Instructor Training” comprehensive food defense and EMA question, can suggest compliance, but at various domestic locations starting May vulnerability assessments is in the best may still hide a significant underlying gap 2019. More Vulnerability Assessments Lead interest of all stakeholders. It is obvious that could breach a facility, personnel, or Instructor Training will be scheduled for that, under FSMA, the FDA, academic in- product security system. A true vulnera- later this year. stitutions, and standards organizations bility assessment is more likely to uncover The Food Defense and Protection In- will be providing stepped-up IA Rule such gaps since a competent assessor stitute (FPDI) recently introduced a one- training efforts that include how to con- can move to any line of additional day FDA-standardized FSPCA course on duct vulnerability assessments to ensure security questioning based on previous “IA Conducting Vulnerability Assess- industry will be better prepared to iden- responses given. ments” as included as day one of a two-day tify and mitigate all-hazards that, if not “FDPI Food Defense Industry Training” effectively managed, have the potential to Conducting an Assessment course. The first such course was held affect public health and jeopardize your There is no more important component May 1-2, 2019. business viability. ■ to a Food Defense Plan than conducting a credible and comprehensive vulner- IA Rule Compliance IA Inspections to Begin ability assessment. There are several With the first FSMA IA Rule compliance March 2020 FDA-approved training courses offered date of May 27, 2019, for large food facilities for anyone, including facility food de- that manufacture, process, pack, or hold In April, FDA announced during a fense-qualified individuals, to improve (store) food, it is imperative to conduct a public meeting that routine inspec- upon their vulnerability assessment comprehensive vulnerability assessment tions to verify compliance with the skills and applied methodologies. The for your facility. Ideally, this effort should IA Rule will begin in March 2020. courses also showcase available tools be supported by outside food defense ex- FDA heard from stakeholders that that can be used in this type of critical in- perts, identify vulnerabilities and action- due to the novel nature of the IA Rule and its requirements, they be- tentional adulteration activity, including able process steps, and determine optional lieve more time is needed to de- the following. mitigation strategies and priorities pro- velop a fully compliant food de- FDA’s Food Defense Plan Builder has posed by those experts and Food Defense fense plan. To allow industry time a built-in vulnerability assessment tool Team. Also, facility financials will no doubt with resources, tools, and train- and helps the user to numerically rank a be affected by a number of these vulnera- ings, FDA will be starting routine IA given vulnerability and perpetrator acces- bility mitigation decisions, particularly Rule inspections next year.—FQ&S sibility. It can accommodate unique vul- those requiring more significant capital nerability and accessibility concerns at budget approvals prior to implementation. Park is the principal for Food-Defense, LLC. He has practiced an individual site. In fact, this food-based After a food defense vulnerability assess- food protection technical and management consulting for 46 years, is an FDA-recognized international processing risk assessment tool has been used with ment has been performed and mitigation authority, and an FSPCA PCQI Lead instructor. Reach him other non-food industry applications to strategies are in place according to your es- at [email protected].

20 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Allergen Control

gen control plans or navigating potential allergen recalls.

How Methods Work Currently, the detection and quantification of food allergens in finished food products is primarily conducted using enzyme-linked immunosorbent assays (ELISAs). ELISAs detect proteins from allergenic foods by using antibodies that specifically recognize the food proteins of interest. Method developers produce these allergen-specific antibodies in laboratory animals by exposing them to the food or protein target of interest. After an Figure 1. immune response has been developed, Quantification using antibodies can be collected, screened for a standard curve. specificity and affinity, and subsequently used in an ELISA. Most ELISAs utilized for food aller- FARRP gen detection use a sandwich ELISA format. In a sandwich ELISA, one source of allergen-specific antibody is coated onto the surface of microwells, generally in a Understanding 96-well plate format. After coating with the antibodies (also referred to as capture Food Allergen ELISAs antibodies), the wells are coated with a These allergen-specific tests can protect your business— blocking agent to prevent any non-specific if you choose the right one binding of components from the sample. In commercial allergen ELISA kits, pre- BY MELANIE L. DOWNS, PHD, AND JOSEPH L. BAUMERT, PHD coated and blocked wells are provided as one of the kit reagents. When conducting a sandwich ELISA ndeclared food allergens are a manufacturers may need to rely on food method, an extract from the sample of significant food safety hazard, allergen detection methods to confirm an interest or method controls is then added and manufacturers need to alleged instance of undeclared food aller- to individual microwells. During an in- have practices, processes, and gens in a product and conduct root-cause cubation period, any proteins present in Ucontrols in place to prevent the presence analyses. Food allergen detection methods the sample from the target allergenic food of undeclared major food allergens in their are also used by regulatory authorities to will bind to the antibodies present on the products. The detection and quantification investigate the presence of undeclared ma- surface of the microwell. The region on the of food allergen residues is an important jor food allergens in products on the mar- protein that is recognized by the antibody capability for robust food allergen con- ketplace, either as part of research studies is known as an epitope. trol, and methods capable of detecting or as enforcement actions. Following incubation, the wells will and quantifying proteins from allergenic Understanding how food allergen be washed thoroughly to remove any foods can be used in a number of ways. methods work, how to select the appro- unbound sample components. A second Food manufacturers can use allergen de- priate method for a particular application, allergen-specific antibody will then be tection methods to assess various aspects how results from these methods are in- added to the wells and will bind to target of allergen control plans, including clean- terpreted, and what potential issues may proteins already captured in the microw- ing procedures, supply chain controls, and arise with the methods is critical for food ells, forming an antibody sandwich with overall allergen management. In addition, manufacturers when implementing aller- (Continued on p. 22)

June / July 2019 21 Allergen Control

(Continued from p. 21) nut, walnut, egg, etc.) or total protein (e.g., also dependent on the background ma- the target protein in the middle. In com- ppm peanut protein, walnut protein, egg trix and may not represent an indication mercial assays, this second antibody will protein, etc.). For some foods, however, of the method performance across differ- have an enzyme attached (or conjugated) there are commercial ELISA kits that ex- ent food matrices. Method developers may to it, and the second antibody is therefore press results on the basis of soluble protein therefore set a lower limit of applicability commonly referred to as the conjugate an- from the allergenic food or a single protein that better represents the performance of tibody. Following another washing step to analyte (e.g., ppm beta-lactoglobulin). In the method as the LOQ and establish that remove unbound conjugate antibody, the order to both understand the implications level by including it as the lowest positive substrate for the conjugated enzyme will of a result from an ELISA and to compare value on the standard curve. be added to the wells. The enzyme present results from different ELISA methods, it is in the microwell will convert the substrate Selecting an Appropriate Method to a specific color product, indicating the One of the main considerations that presence of an intact antibody sandwich needs to be accounted for when select- and therefore the presence of the food al- In order to both ing a food allergen ELISA is whether the lergen target. understand the implica- method detects the allergen-derived in- The amount of color generated in the tions of a result from gredient of concern. The ability to detect microwell will depend on the amount of allergen-derived ingredients can depend enzyme present, which in turn depends an ELISA and to compare on a number of factors. The first method on the amount of target allergen protein results from different characteristic that should be understood present. This relationship between color ELISA methods, it is what protein or groups of proteins the intensity and amount of target allergen method is targeting—particularly import- protein can be used to quantify the amount is crucial to have com- ant for allergenic foods from which the of target allergen in a sample. plete units expressed. food industry produces ingredients con- In order to produce quantitative re- taining different protein fractions. sults, a series of standards containing The classic example of this issue is known amounts of the allergenic food for the detection of milk residues. The protein is analyzed alongside the samples. crucial to have complete units expressed. food industry produces and utilizes in- The absorbance values for both the stan- The same sample analyzed by methods gredients that are composed of different dards and samples are measured using a that use different units will have very dif- milk protein fractions, specifically whey plate reader. When the absorbance values ferent quantitative results, even if all other protein and casein protein fractions, from the standards are plotted against the method conditions are similar. both of which pose risks to allergic con- known concentrations, a standard curve Limit of detection, limit of quantifi- sumers. Milk allergen ELISAs, however, can be developed (see Figure 1 on p. 21). cation, and lower limit of applicability. are frequently produced to recognize The absorbances from the unknown sam- As with many types of detection and quan- specific proteins (e.g., beta-lactoglobulin

ples can then be used to interpolate the tification methods, food allergen ELISAs from the whey fraction or αs1-casein from amount of allergen present. work only within a certain range of target the casein fraction) or protein fractions analyte concentrations. The concentration (e.g., caseins). If the milk allergen Interpreting Results below which a method is not able to distin- cross-contact of concern is due to a whey Understanding how to interpret the re- guish a true positive from a true negative protein isolate ingredient, it would be in- sults from a food allergen ELISA method is known as the limit of detection (LOD). effective to use a method targeting caseins can be challenging, as a number of dif- The LOD of a method, therefore, controls for assessment or validation as the casein ferent factors can impact the method’s against false-positives arising from the proteins would be present at extremely outputs. food matrix and is generally estimated low levels, if at all, in the whey protein Units and calibrators. Most commer- using a statistical evaluation of blank ma- isolate ingredient. The opposite would be cial food allergen ELISAs report results in trices. Because the LOD of a food allergen true when the source of cross-contact was the concentration range of parts per mil- ELISA is highly dependent on the specific a sodium caseinate ingredient, in which lion (ppm). The units of ppm indicate a background food matrix being analyzed, it case it would not work to use a beta-lacto- concentration value for the analyte, which may not be as applicable across a diverse globulin ELISA for detection. In addition to can also be expressed as mg analyte per range of food products and ingredients as understanding the target of the ELISA, it is kg product (mg/kg). Just using units of other method metrics. also important to have information about ppm or mg/kg does not, however, provide The limit of quantification (LOQ) for whether the allergen-derived ingredient enough information for food allergen ELI- a method is the lowest level at which a has undergone substantial processing, SAs. It is also important to know specifi- method can quantify an analyte with a which could affect detection. cally what form of analyte the units are specific level of precision (i.e., with a spe- The specificity of ELISA method being expressed in. The most common cific coefficient of variation, frequently should also be considered as a factor in analyte units for food allergen ELISAs are 10 percent CV). The LOQ of a method as some cases. Most food allergen ELISAs are either whole commodity (e.g., ppm pea- determined by statistical calculations is incredibly specific for the target allergenic

22 FOOD QUALITY & SAFETY www.foodqualityandsafety.com food of interest. But in some cases, very ognized by the assay antibodies. While part of the protein can prevent detection, closely related foods may cross-react with there are circumstances where extensive as the two separate recognition areas re- the antibodies used in the ELISA method. hydrolysis can reduce allergenicity (e.g., quired to form the antibody sandwich may This type of cross-reactivity issue has been extensively hydrolyzed infant formula or not remain connected, even though other observed among closely related allergenic acid hydrolyzed vegetable proteins), it is large pieces of the protein remain intact. ■ foods such as walnut and pecan. Cross-re- not possible to determine allergenicity Dr. Downs is an assistant professor in the Department of activity can also be observed between using ELISA methods. This is particularly Food Science and Technology at the University of Nebraska, foods designated as major allergens (e.g., true with sandwich ELISA methods that Lincoln. Reach her at [email protected]. Dr. Baumert is the co-director at Food Allergy Research and Resource Pro- peanuts) and related foods that are not generally target intact proteins or large gram at the University of Nebraska, Lincoln. Reach him at designated as major allergens (e.g., peas). peptides, where the hydrolysis of just one [email protected]. In most cases, commercial ELISA developers have screened for cross-reactivity with closely related species during development and should be able to provide users with information on the specificity of the assays. If novel food ingredients that are ® closely related to major allergenic foods are used in a product, it may be advisable to evaluate potential cross-reactivity to those ingredients before evaluating fin- One Simple Step to Better Food Safety ished product. Use Hydrion Test Kits Potential Food Allergen • Avoid Health Code Violations ELISA Issues • Protect your customers While food allergen ELISAs provide • Insure compliance high-quality quantitative data with suffi- Food Safety Code requires frequent testing of cient sensitivity and specificity in many the sanitizer solutions used in 3-compartment cases, there are certain situations where sink rinse basins and for wiping food contact ELISA methods face specific challenges. surfaces. Hydrion® provides a quick, simple and Thermal processing. Extensive ther- reliable way to meet testing requirements. mal processing (e.g., retorting, deep fry- ing, UHT) has been shown to affect the ability of ELISA methods to detect and quantify some allergenic foods. The effects of thermal processing are two-fold. First, thermal processing can denature food pro- Hydrion® pH and sanitizer test kits since 1934 teins in a way that decreases the ability of For more information, visit us at www.MicroEssentialLab.com the ELISA antibodies to recognize the proteins. However, these denatured food proteins are still considered to be allergenic. The second effect of thermal processing is that it may result in target proteins that are aggregated in a way such that they are not extracted by the typical ELISA extraction procedure. If the target proteins are not extracted, they will not be included in the assay and will not be detected. Similar to denaturation, aggregated and insoluble proteins should still be considered as allergenic. Fermentation and hydrolytic processing. Processes such as fermentation that can result in partial hydrolysis of proteins can also have a detrimental effect on quantification by ELISA. In these cases, the partial hydrolysis may result in cleavage of the part of the protein rec-

June / July 2019 23 THE RISKS BEHIND LEAFY GREENS Challenges and possible solutions to prevent contamination throughout the supply chain

BY KAREN APPOLD

24 FOOD QUALITY & SAFETY www.foodqualityandsafety.com COVER STORY: THE RISKS BEHIND LEAFY GREENS

nlike many foods, fresh produce such as leafy greens doesn’t have a kill step. “No heat or chemical treatment can eliminate microorganisms that might “Significant cross-contaminate fruits or vegetables,” says Bob UWhitaker, PhD, chief science officer, Produce Marketing Associ- progress has ation of Newark, Del., which provides connections and industry solutions to members of the fresh produce and floral industries. been made by This means that rigorous food safety measures must be in place at every point in their supply chain. the lettuce and leafy Despite best efforts, however, human pathogens can get into the nooks and crannies of fresh produce where wash water can’t reach. Assuring the safety of fresh produce depends on prevent- greens i ndustry to ing contamination throughout the produce supply chain, from farm to fork. “This can be a challenging task given that most fresh assure moving forward produce is grown outdoors, where it may be exposed to environmental contaminants in the soil, air, water, and wind,” says Jim that the growing region Gorny, PhD, senior science advisor for produce safety, FDA Center for Food Safety & Applied Nutrition, College Park, Md. “Therefore, is clearly and uniform- it’s essential to ensure that agricultural inputs such as agricultural water and soil amendments are as free of human pathogens as ly labeled on romaine possible and that food contact surfaces that touch fresh produce, such as hands and conveyor belts, don’t become a means of pro- l ettuce pr oducts,” duce contamination.” SAYS JIM GORNY, PHD, Challenges in Investigating Outbreaks Considering that about a billion servings of fresh produce are SENIOR SCIENCE ADVISOR FOR consumed daily, the number of foodborne illness outbreaks PRODUCE SAFETY, FDA CFSAN. (correlated with the rate of contamination) is remarkably low, says Jennifer McEntire, PhD, vice president of food safety and technology, United Fresh Produce Association, a Washington, D.C.-based national trade association representing the fresh produce supply chain. According to CDC, fresh produce accounted for 17 percent of outbreaks from 2008 to 2015, causing about 1,200 illnesses per year. But the year 2018 challenged the U.S. food industry to recon- sider whether produce safety practices are indeed reasonably effective at preventing a single contamination event from occurring when two E. coli outbreaks and a Cyclospora outbreak in the U.S. To further complicate matters, investigators might have to ©VV VOENNYY-ADOBE.STOCK.COM were traced to romaine lettuce and were reported in April, July, and cover hundreds of acres of farmland or thousands of square feet November, respectively. in a processing facility. When multiple farms are potentially in- Outbreaks often perplex federal health officials as to how volved, the investigation area could be spread over many miles. and why they originated because during an outbreak investiga- “Essentially, investigators are looking for invisible bacteria, much tion, they respond to a failure in food safety measures somewhere like looking for a needle in a haystack,” Dr. Gorny says. within a large number of potential points between the farm and consumer. “At many points in the supply chain, the food from sev- Focusing on Traceability eral sources could mix, which makes the traceback investigation Following the large leafy green multistate outbreaks of the mid far more complex,” Dr. Gorny says. and late 2000s in the U.S., the produce industry voluntarily “Even if the traceback investigation leads to a common food worked to develop the Produce Traceability Initiative to develop source or several potential sources, it’s possible that harvesting or a standardized industry approach to enhance the speed and ef- processing may have ceased. In the case of perishable commodi- ficiency of traceability systems for the future. “This voluntary ties, such as leafy greens, there may not be any product left in the approach is a great start because it allows the industry to align marketplace or in consumers’ homes to test,” Dr. Gorny continues. the way it collects and uses data based on Global Standards One “Therefore, by the time an epidemiologist identifies a potential (GS1) US, which sets standards for global commerce; it works to- food source, many of these products have passed their expiration ward case-level traceability,” says Ben Miller, PhD, MPH, senior dates and are no longer available, making it much more difficult director of food safety, The Acheson Group, a global food safety for investigators to collect the necessary information to help iden- consulting group in Northfield, Minn. tify a source.” (Continued on p. 26) ©FINEPOINTS - STOCK.ADOBE.COM

June / July 2019 25 COVER STORY: THE RISKS BEHIND LEAFY GREENS

(Continued from p. 25) it’s fully effective. “Blockchain technology creates the ability to FDA strongly encourages the leafy greens industry to adopt accurately associate transactional data across the supply chain. traceability best practices and state-of-the-art technology. This Companies such as distributors would have to make operational would ensure quick and easy access to key data elements from changes that would capture case-level data as shipments are farm to fork when leafy greens are involved in a potential recall received, pallets are broken down, and orders are filled for out- or outbreak. “Leafy greens are a highly perishable commodity; going shipments,” he says. “But without operational changes traceability information should facilitate the rapid tracking of in- like these, more integrated data systems will continue to capture volved product throughout the entire supply chain to expedite its data that lack the detail and granularity that public health inves- removal from commerce, prevent additional consumer exposures, tigators need to rapidly trace an outbreak and possibly prevent and properly focus any recall actions,” Dr. Gorny says. ongoing illnesses.” A key element that would assist tracing efforts during an outbreak is the ability to identify specific farms or ranches that Eyeing Water Safety contribute to production lots, especially when the product has In addition to efforts to make it easier to identify sources of food- been comingled. While it’s important to identify where a product borne illness outbreaks, research is being conducted on how to was grown and not simply the location of the business entity that prevent contamination from occurring in the first place. One as- shipped or processed it, it is equally important to be able to deter- pect that is currently being studied is ensuring that water sources mine which specific farm(s) and growing region(s) are responsi- that come into contact with leafy greens are safe. ble for supplying the contaminated product. “This information is Lettuce producer and manufacturer Fresh Express formed a crucial to developing accurate public health messaging to protect panel of independent scientific, production, and policy experts the public from exposure and empower consumers to take appro- in November 2018 to make recommendations for new or improved priate actions,” Dr. Gorny adds. ways to prevent Cyclospora outbreaks. Michael T. Osterholm, PhD, United Fresh Produce Association and Produce Marketing MPH, chair of the Fresh Express Blue-Ribbon Panel on Prevention Association, with input from the Romaine Task Force, are leading of Cyclospora Outbreaks, who is also a regents professor, Univer- an initiative to include voluntary labeling on all romaine lettuce sity of Minnesota, Minneapolis, says leafy greens outbreaks differ packaging that identifies its origin and a means to determine its from other types of foodborne illness outbreaks because humans harvest date. “Having this information will improve our ability to must play an essential role given that Cyclospora requires a human provide more targeted information to consumers during an out- host to complete its lifecycle. The panel was formed as a result break,” Dr. Gorny says. “Significant progress has been made by the of 2018 Cyclospora outbreaks involving fresh produce grown and lettuce and leafy greens industry to assure moving forward that harvested in the U.S. the growing region is clearly and uniformly labeled on romaine Cyclospora outbreaks since the 1990s have had high attack lettuce products.” rates. “This suggests that contamination doesn’t occur sporadi- Without the ability to identify the growing region or specific cally, and that there’s a much more widely disseminated source suppliers of suspected shipments, public messaging by FDA and for the parasite,” Dr. Osterholm says. other public health partners during recalls or outbreaks is broad The parasite must live seven to 14 days outside of the human out of necessity, possibly implicating farms and growing regions body to mature and be capable of infecting other humans. “If a that aren’t responsible for the contamination. “If supplier data are parasite is excreted in a human stool, for example, it requires that maintained when a product is comingled, it is easier to narrow time period to pass before it becomes infectious,” he says. “This the number of suspected shipments and suppliers of the contam- is much longer than E. coli and Salmonella.” They can take three inated product once it has been processed,” Dr. Gorny says. to four days and six to 72 hours, respectively. But Dr. Miller doesn’t foresee improvements in supply chain Given this information, the panel is looking to determine traceability unless there’s a regulatory requirement. “Distributors potential sources and preventive controls, including if water and retailers don’t have an immediate financial reason to main- can spread Cyclospora. Dr. Osterholm surmises that water used tain case-level traceability, so it’s likely that the FDA will need for irrigation or spraying could be the culprit. Perhaps water to address this through authority granted under its Food Safety could become contaminated from septic systems leaking into Modernization Act [FSMA] of 2011 be- water sources. fore we see full supply chain trace- “We need to make sure that there’s no intentional or uninten- ability,” he says. “Essentially, tional release of human fecal material into waterways,” Dr. Oster- supply chain traceability is no holm says. “A number of actions could be implemented to reduce longer a technology prob- the potential for Cyclospora to enter water and to prevent water lem; rather it’s a political that contains the parasite from being used on plants. Because the and policy problem.” parasite is highly resistant to chlorination, the chemical can’t be To improve the trace- used to help solve the problem.” ability process, Dr. Miller On April 19, the California Leafy Greens Marketing Agreement believes that blockchain (LGMA) Board adopted more stringent requirements designed to technology holds promise reduce risks related to water used in growing leafy greens. The but will require operational updates include specific directives such as no longer allowing

changes in the supply before the use of untreated surface water for overhead irrigation of leafy - STOCK.ADOBE.COM ©XAVIER

26 FOOD QUALITY & SAFETY www.foodqualityandsafety.com COVER STORY: THE RISKS BEHIND LEAFY GREENS

greens prior to harvesting, says April Ward, MSc, communications director, California LGMA, Sacramento, Calif. The new standards are in direct response to FDA investigations “Essentially, of last year’s E. coli outbreak involving romaine lettuce. Clues pointed to irrigation water from sources such as canals and reser- supply chain voirs as a possible cause. California LGMA devised the new water metrics by working traceability is closely with Western Growers, who coordinated a working group, and Arizona LGMA. The organizations looked at water sources no longer a technology and how they’re being used in production. “It’s unlikely that water from deep wells could be contaminated with human pathogens be- problem; rather it’s cause the Earth provides an effective filtration process to eliminate bacteria,” says Dr. Whitaker. “Well water can therefore be used a political and policy without fear of cross-contamination, provided the delivery system is well maintained and inspected. problem,” “But surface waters such as ponds or canals are more likely to be impacted by runoff from pasture lands or animal operations, SAYS BEN MILLER, PHD, MPH, wild animals, wind-blown dust, or even septic systems—making it necessary that they’re evaluated and perhaps treated with SENIOR DIRECTOR OF FOOD SAFETY, disinfectants to manage potential pathogen contamination,” Dr. THE ACHESON GROUP. Whitaker continues. “LGMA’s program has always required growers to test their water because it can carry pathogens,” Ward says. “But the new requirements include additional safeguards that ensure farmers categorize the water source and consider how and when water is applied to a crop; conduct testing to ensure water is safe for the intended use; and sanitize water if necessary.” The new metrics will become part of mandatory government audits that comprise the LGMA’s food safety system. The LGMA will also begin an education and outreach effort to ensure that all members of the leafy greens community understand how to com- CPS is currently focused on industry issues involving animal feed- ply with the new standards, Ward says. ing operations and agricultural water, Dr. Whitaker says. The Acheson Group works closely with food producers at every Other Efforts to Ensure Safety level of the supply chain and determines how risk that isn’t ade- Many other groups and organizations are also committed to im- quately controlled upstream in the supply chain can carry through proving leafy green safety. The CEOs of the United Fresh Produce to the consumer. “When working with companies that grow, har- Association and the Produce Marketing Association are co-lead- vest, and process leafy greens, we look at the areas of greatest ing a Romaine Task Force that includes a diverse group of industry risk relative to food safety using FSMA’s regulations as a guide,” thought leaders, FDA, CDC, trade groups, public interest groups, says Peyman Fatemi, PhD, vice president, Scientific Affairs, The and academic scientists throughout the supply chain. Acheson Group, Big Fork, Mont. “FSMA regulations, when fully im- Following the 2018 outbreaks involving romaine, the task plemented, will go a significant distance in developing programs force is tackling key issues around produce labeling to allow con- that will prevent microbial contamination in leafy greens.” sumers to know where their romaine was grown, permit supply The Acheson Group is also working to incorporate the most chain-wide traceability, explore science-related issues around current science to guide its recommendations. “Prior to the ro- agricultural water and root cause analysis, and identify and pri- maine outbreaks of 2018, the industry had not been treating its oritize improvements in the investigative process, Dr. Miller says. overhead irrigation water, which was drawn directly from irriga- “We expect to conclude our work this year and then reach tion canals,” Dr. Fatemi says. “There are still simple and logical across the entire supply chain to provide educational opportu- steps, such as understanding the use and management of nearby nities to ease the implementation of changes that will be recom- land, that the industry can use to minimize the contamination of mended or create awareness around any new tools in develop- leafy greens.” ment,” Dr. Whitaker says. “The key is to perform a hazard analysis and then develop pre- The Center for Produce Safety (CPS), which provides the pro- ventive controls to manage those risks,” Dr. Whitaker concludes. duce industry with information on enhancing the safety of fresh “And when contamination is discovered, it is equally important to fruits and vegetables, has prioritized produce safety research (in- perform a root cause analysis to identify why the contamination cluding but not limited to leafy greens) for more than a decade. occurred and how it can be prevented in the future.” ■ Nearly 150 research programs have been funded thus far, with an Appold is a freelance writer based in Pennsylvania. Reach her at [email protected].

©VV VOENNYY-ADOBE.STOCK.COM investment of nearly $26 million. Among the research priorities,

June / July 2019 27 Safety & SANITATIONSanitation

of an organization’s assets due to rework (known in the industry as a re-clean) to swab and test equipment again because it didn’t pass post-operation sampling. With repeated instances of ineffective sanitation practices, it is only a matter of time before a food safety risk detonates into a reality. Myriad reasons contribute to ineffective and inefficient sanitation practices, including: • Employees spending large amounts of time looking for tools and materials; • A lack of a streamlined and well-defined process, resulting in poorly coordinated execution; and • Employees having to wait for equipment to shut down or for other employees to finish their tasks before starting sanitation procedures. The following three guidelines provide a basis for building the foundational elements to optimize a sanitation program that fully leverages time and resources and ensures that equipment is performing at maximum capacity.

I. Use SMED (Single Minute Sanitation: Exchange of Dies) Principles to Streamline and Optimize the Process Perfecting the Process SMED is a lean technique where the prem- Three guidelines that can optimize sanitation in the facility to ise is equal to the Formula-1 racing pit stop mentality. The objective is to get the ensure equipment performs at maximum capacity | BY RIGO FRIAS car back to racing as safely and quickly as possible. This mentality should be the oodborne illness is a common and equipment reliability issues, personnel equivalent of the time it takes to perform costly—yet preventable—public issues, and quality concerns among many sanitation and get a production line up health problem. CDC estimates others, there is very little time to focus on and running in the safest, most effective, that one in six Americans gets ensuring each sanitation cycle is effective and most efficient manner. Fsick from contaminated foods or beverages and efficient. Using SMED principles will make each each year, with 3,000 deaths. USDA esti- Ineffective sanitation practices are a sanitation cycle more structured, repeat- mates that foodborne pathogens impose result of inadequate cleaning methods, able, and easier. over $15 billion in economic burden an- lack of standard cleaning tasks, lack of an SMED consists of seven steps, which nually. Food and beverage manufacturers understanding of how to execute the job, can be applied to any sanitation process. have set effective sanitation practices as a and personnel lacking the right materials 1. Measure the process. First, you top priority to prevent foodborne illnesses or tools to perform the job. Inefficient san- must have a clear understanding of all and protect public health, along with com- itation often occurs when the sanitation cleaning requirements, such as which plying with FDA regulations. However, cycle takes longer than planned, resulting assets must be cleaned and what exactly

due to day-to-day customer demands, in reduced productivity and low utilization must be done to ensure each asset is thor- ©ROMASET - STOCK.ADOBE.COM

28 FOOD QUALITY & SAFETY www.foodqualityandsafety.com oughly cleaned. When measuring, you must start by observing Maximize the process and documenting assets or areas to be sanitized, who performs each task, steps to perform each task, and the time Food Safety it takes to complete each task. A Gantt chart should be used to perform this first step and should be used as a baseline to start implementing your improvement efforts. in Your Plant 2. Determine and separate the internal and external steps. Internal steps are those that can be done only with the equip- With equipment to inspect a wide assortment ment stopped. External steps can be done while the equipment of product to prevent contamination. is working. In the Gantt chart, next to each task, indicate whether it is internal or external. Once you have identified all external and internal activities, the process will need to be refined with the objective of performing all external activities before shutdown. Some of these activities include staging cleaning carts, ensuring DETECTONIC metal all cleaning supplies are readily available, ensuring water tem- detectors are robust, perature is adequate, and preparing standard cleaning cards for sanitary and reliable. personnel involved in the sanitation process. Built to survive in the 3. Create parallel activities. Sometimes multiple employees cheese industry and perform sanitation activities in parallel. The goal is to perform comply with worldwide simultaneous activities throughout the process to prevent em- standards. ployees needing to wait for another employee to complete a task before starting another job. For example, if two assets require a hot temperature washdown and each asset takes one hour to wash down, it takes a total of two hours to wash down both assets. The Shield Allegro By installing another high-pressure hose, you could reduce the is a powerful x-ray cycle time to one hour to wash down both assets. inspection system 4. Reduce internal steps. This consists of improving the effi- that provides a higher ciency and execution of all internal tasks. Start by exploring the level of inspection option of purchasing cleaning tools that will reduce labor efforts. over traditional metal Those may include handheld foamers and spray devices, foam detectors. tanks, foam carts, and cleaning carts to prevent employees from excessive walking to gather cleaning tools. Centerlining is an excellent methodology for expediting setup time and achieving vertical start-ups. Parts color-coding and hard stops are another way to optimize setup times. 5. Reduce external steps. Similar to the reduction of internal steps, you’ll need to reduce external steps by moving all necessary items as close as possible to their location of use, ensuring We can help enhance your all materials needed are available in sufficient quantity and ap- HACCP and GMP programs propriately stored (e.g., the 5S method, see sidebar on p. 30 for with our wide line of metal more information), displaying setup kits on the machine or on tool detectable products. boards or carts dedicated to the setup, and using a preparation checklist (to be included in the setup standard). There is no limit to creativity when it comes to finding new ways to make internal and external steps more efficient. 6. Test and verify the new process. Once the new method Contact us today to discuss is refined, it is now time to test, validate, and improve the new process. Start by observing the process once again. Make sure you your food inspection program! have sequenced all tasks appropriately, adequately categorized internal and external activities, verified that all non-value activities have not been re-introduced, and most importantly, that you refine the process as you uncover additional opportunities for improvement. 7. Standardize the new process. Taiichi Ohno, the father of the Toyota Production System, famously said, “Without standards, there can be no kaizen (continuous improvement).” 1-800-826-8302 • nelsonjameson.com (Continued on p. 30)

June / July 2019 29 Safety & Sanitation Sanitation

(Continued from p. 29) events that they are and as a practice that if number of re-cleans, microbial loads, la- After the new process is established, not done correctly, will put public health at bor hours, and setup and start-up times. develop standard work for each one of the risk. Thus, a Sanitation Management Oper- tasks required. Standard work routines ating System (SMOS) should be installed. III. Use Kaizen Events as a Platform will ensure that the work is done the same The SMOS is a closed-loop process that to Continuously Improve way every time and will not only drive ef- allows the team to plan, prepare, align, Who better to help make improvements ficiency in the sanitation process, but also monitor/control, report, and improve san- than those who execute the work? The effectiveness to make sure the job is done itation cycles. philosophy of kaizen is to involve all right the first time. Standard work routines The following meetings and tools can employees in making small, incremental must include lock-out tag-out procedures, be utilized as part of an SMOS. improvements in their work areas every safety considerations, tools to be used, day while giving the process owners the chemicals and cleaning materials, and tools to continually improve the process, steps to perform each task. Standard work The goal is to perform resulting in the removal of time and re- routines must be as visual as possible. simultaneous activities source waste. Pictures are a great method for visually Kaizen events is a proven technique depicting critical points. throughout the process that will accelerate improvements and After sanitation standard routines to prevent employees change while gaining employee support are developed, it is critical to ensure the needing to wait for and buy-in. workforce is appropriately trained. It The first step is to develop a kaizen is quite common to hear that standard another employee to charter to define the problem and scope, operating procedures are in a binder complete a task before determine the impact to business and somewhere in a cabinet collecting dust. starting another job. target, identify team members, and set There’s a lot of truth in the age-old saying, the schedule. This is followed by training “Out of sight, out of mind.” Standard work to teach the team basic lean techniques routines must be as visible and accessible and, most importantly, the principles of as possible. Pre-sanitation preparation meeting. SMED, 5S, and standard work. After ev- The objective of this meeting is to review eryone is trained, sanitation must be ob- II. Implement a Sanitation and discuss improvements or changes that served to identify variances in the process Management System have been implemented since the previous and standard work routines or to identify Management consultant, educator, and sanitation cycle, production cutoff times improvements. author Peter Drucker, who contributed to to determine what and when sanitation Once observation is completed, the the foundations of the modern business preparation activities will take place, food team will brainstorm and prioritize ideas corporation, is credited with one of the safety considerations for the upcoming for improvement. The idea is to implement most important quotes in business man- sanitation cycle, and workforce availabil- most of the ideas during the kaizen event, agement: “If you can’t measure it, you ity and assignments. but action items will be captured for those can’t improve it.” Once the new sanitation Sanitation visual board. This is used ideas that require more time to implement. process is implemented, you must mea- to monitor sanitation cycle time on a short It will be critical to define and agree to a sure its effectiveness to determine if you interval control basis. Also, the sanitation kaizen follow-up strategy to ensure com- have reaped the benefits of your efforts. visual board can be used for other items pletion of all action items. Sanitation procedures should be such as communication of assignments, Finally, we must measure the results treated like the large-scale downtime pending corrective actions from previ- and celebrate the victories! ous sanitation cycles, and discussion of Sanitation improvement efforts are the performance of prior sanitation cycles. not a one-and-done event. A process The 5S Method The sanitation visual board is a strong management operating system and kai- As Industry Editor Richard Stier visual aid during sanitation shift pass- zen execution require a structured, dis- summarized in his February/ on meetings. ciplined approach where sponsorship March 2019 article on tips to en- Sanitation shift pass-on meeting. and follow-up from upper management hance food quality and safety The objective of this meeting is for leads are paramount. ■ programs, the 5S method can be and supervisors to review and discuss the described simply as “Everything status of the sanitation efforts, watch-outs, Frias, a transformation director at Myrtle Consulting Group, has more than 18 years of experience in manufacturing has a place and everything in its or areas that require extra cleaning, as well and operations. Reach him at [email protected]. place.” It was first developed in as any challenges presented during the Japan with the five “S”s as seiri, previous shift. seiton, seiso, seiketsu, and shit- Sanitation post-mortem meeting. suke. These translate to sort, set Note: The author would like to thank location, shine and sweep, stan- Sanitation performance is reviewed Ted Curry, manager at Myrtle Consult- dardize, and sustain.—FQ&S through measures such as actual sanita- ing Group, for his contributions to this tion cycle time versus planned cycle time, article.

30 FOOD QUALITY & SAFETY www.foodqualityandsafety.com SAFETY & SANITATION SANITIZING

The Food Safety and Inspection Ser- vice (FSIS), the meat and poultry oversight branch of USDA, states that the proper sanitization of contact surfaces is a fundamental and important task for food establishments. When performed correctly, according to FSIS, the sanitization of food contact surfaces: 1) decreases the chance of spreading foodborne illness from a food handler to a consumer; and 2) reduces the likelihood of contaminating previously safe food by destroying microorganisms found in food processing, preparation, and storage areas.

Gone in 30 Seconds In accordance with sanitation standard operating procedures exercised across the food industry, food chemical sanitizers are used in tandem with detergents and water to kill potentially harmful microbes on food contact surfaces. A food product contact surface is defined as a surface in direct contact with food residue, or where food residue can drip, drain, diffuse, or be drawn. Among Power of Concentration the most frequently referenced contact sur- Verifying the concentration efficacy of food-grade chemical faces in peer-reviewed scientific literature are cutting boards, knives, prep tables, sanitizers helps keep sanitation systems under control sinks, scales, slicers, mixing bowls, food BY JOHN WILLIAMS JR. containers, and thermometers. Food-grade chemical sanitizers from reputable suppliers, such as Ecolab, iven what we now know about Nevertheless, the challenge of de- Inc., Birko Chemical Corp., ChemStation the opportunistic nature of food terring the growth of bacteria, fungi, vi- International, Diversey, and Zep Manu- spoilage organisms, it is some- ruses, and other spoilage organisms on facturing, are approved by FDA for use in what difficult to comprehend food contact surfaces is more pressing than food facilities. Gthat processing plants and food service ever in a heightened food safety-minded FDA-sanctioned sanitizers must de- operations were once filled with food con- environment. Contaminated equipment stroy 99.999 percent of harmful bacteria tact surfaces (e.g., wooden cutting boards, and utensils have been cited as one of the within 30 seconds of a single application, hard plastic sinks, and rubber conveyor leading risk factors most responsible for be stable under a myriad of environmental belts) that greatly abetted their growth. foodborne illness outbreaks in the U.S. conditions, and have low toxicity. Chemi- For even the most industrious sanita- Local public health officials and fed- cal sanitizers, which are registered through tion crews of bygone times, cleaning and eral regulators emphasize the importance EPA, are reviewed for concentration ef- sanitizing a wide assortment of food con- of cleaning and sanitizing contact surfaces ficacy, safety data, and product labeling tact surfaces were difficult, at best, to near to prevent foodborne disease, and verifi- information prior to being approved. impossible at worst. cation of the concentration of widely used Noting it is difficult to overstate the Due to technological advances in hy- chemical sanitizers through requisite test- importance of chemical sanitizers, Mark gienic food equipment design (clean in ing. In addition to food plants, food service Carter, executive vice president of corpo- place), innovations in production equip- operations, and restaurants, contaminated rate development of Matrix Sciences, a ment (i.e., the widespread implementa- food contact surfaces have been identified full-service food testing and consulting tion of stainless steel), and enhancements in a broad spectrum of institutions that laboratory that provides companies with in preparation utensils, many contact sur- prepare and serve meals, such as hospi- analytical and business-based solutions, faces are less prone to harbor potentially tals, military bases, long-term care facili- says the effective control of spoilage

©KURHAN - STOCK.ADOBE.COM harmful food residues. ties, supermarket delis, and schools. (Continued on p. 32)

June / July 2019 31 Safety & Sanitation Sanitizing

(Continued from p. 31) • Material being cleaned (plastic, organisms is a “hidden gem” in strong and metal, wood, glass)—some sanitizers sustainable sanitation programs. are better on certain surfaces; “The value of effective sanitizer use • Microbial load—the number of mi- can sometimes get lost or overlooked in crobes on the equipment or surface sanitation programs,” Carter proclaims. “It initially; and is inherently obvious, however, that chem- • Type of microorganism present— ical sanitizers—when applied at appropri- some microorganisms are more tolerate concentrations—are highly beneficial ant to certain sanitizers than others. in helping industry stakeholders safe- Peroxyacetic acid (PAA) molecule. The knowledge of employees is an- guard food products from disease-causing other crucial factor that can greatly af- microorganisms.” quats are active and stable over a broad fect the efficacy of chemical sanitizers. temperature range. Usually odorless, Throughout the U.S., large numbers of Sanitizer Scorecard non-staining, and non-corrosive, quater- food workers are trained on safe food Scores of chemical sanitizers are utilized nary ammonium compounds are relatively handling practices, including cleaning in food establishments. When choosing nontoxic to users. and sanitizing procedures. Studies have one for a particular food environment, us- Iodophors. These act against bacteria, revealed that training improves the food ers must weigh a host of considerations. viruses, yeasts, molds, fungi, and protozo- safety knowledge of industry employees. Chief among them are the effectiveness at ans. They attach themselves to sulfurs in Unfortunately, this knowledge does not reducing microbial contamination in spe- proteins, which basically renders those always transfer to the application of pre- cific conditions, ease of application, need proteins inactive. Iodophors have a con- scribed sanitary practices. for rinsing, toxic/irritating properties, and tinuous effect on microbial death due to a Consequently, it is imperative for compatibility with available water. The sustained-release effect. From a cost con- companies to measure the effectiveness following section provides a brief synopsis sideration, they are pricey and can stain of sanitation training through employee of some of the most commonly used food- some surfaces, especially plastics. testing, observing worker competencies grade sanitizers. Peroxyacetic acids. Effective against up close in actual work settings, and rein- Chlorine. Highly effective and rela- most microorganisms, peroxyacetic ac- forcing learning as necessary to achieve tively inexpensive, chlorine is the most ids (PAAs) are also efficient in removing desired training outcomes. commonly used chemical sanitizer agent. biofilms. Normal cleaning and sanitizing Workers, at a minimum, should know Typical chlorine compounds include liq- methods, including chlorine use, usually how to mix sanitizers properly and how to uid chlorine, hypochlorites, inorganic do not eliminate disease-producing mi- test sanitizer concentrations at assigned chloramines, and organic chloramines. croorganisms that live in protective bio- temperatures. Without question, food These germicides attack microbial mem- film. Deemed as environmentally friendly, employees are a critical human element branes, oxidize cellular protein, and in- PAAs break down into acetic acid, oxygen, in the appropriate use and optimal perfor- hibit cellular enzymes involved in glucose and water. mance of chemical sanitizers. metabolism. Chlorine is effective against most bacteria, viruses, fungi, and bacterial The Human Element Effective Sanitization spores. Chlorine solutions are highly cor- Proper sanitization occurs when specific Drawing upon 24 years of experience as rosive and should not be used on surfaces chemical concentrations, time/tempera- a food microbiologist and researcher that rust easily. The activity of chlorine is ture requirements, and water conditions with Kraft Foods and the McKee Food affected by such factors as pH, tempera- are met. A lengthy list of factors, how- Corp. among others, Carter states it is ture, and soil load. In comparison with ever, can affect the efficacy of chemical necessary to verify every aspect of san- other sanitizers, chlorine is less affected sanitizers, including: itation programs, including sanitizer by water hardness. Like most chemical • Concentration of the sanitizer (ppm) concentration. sanitizers, the efficacy of chlorine can be —too much can be toxic, too little is “Verifying sanitizer efficacy is a key diminished by the presence of food resi- ineffective; process in managing a rigorous cleaning dues. Household chlorine should not be • Temperature of the sanitizing solu- and sanitizing program,” he says. “Ver- utilized in food facilities as it often con- tions—each has an ideal temperature ification can be accomplished through tains substances and additives that are not for best effectiveness; various means, but when done correctly, approved for food use. • Contact time with the surface or it can help companies keep their sanitation Quaternary ammonium compounds. equipment to be sanitized—time systems under control.” Commonly known as quats or QACs, needed to have a sanitizing effect; Federal, state, and local health regula- quaternary ammonium compounds are • The pH and/or hardness of the water tions require companies to verify the con- positively charged ions that are naturally being used; centration of chemical solutions through attracted to negatively charged materials • Cleaning and rinsing—poor cleaning sanitizer test kits. such as bacterial proteins. Effective against and rinsing can inactivate or reduce Through the efforts of companies like bacteria, yeasts, molds, and viruses, the effects of the sanitizer; Micro Essential Laboratory (Hydrion) and

32 FOOD QUALITY & SAFETY www.foodqualityandsafety.com other sanitizer kit suppliers, test strips sanitizer and must be allowed to dissi- The strategic placement of techni- have largely become the verification pate prior to testing unless a clear area cal information sheets and instructional method of choice among chemical sani- in the solution can be found. Once the posters in the workplace has been shown tizer manufacturers and users. Micro Es- foam is gone, the test strip should be to be beneficial in reminding employees of sential supplies pH test papers, sanitizer dipped directly into the solution and held the importance of following cleaning and test papers, and pH buffer standards to the still—without swirling or moving—for the sanitizing procedures. Some chemical global market. correct amount of time based on the type suppliers also offer onsite training to assist Test strip kits, which are not inter- of sanitizer being used. The test strip operations with their sanitation efforts. changeable, contain detailed instructions should then be immediately compared (i.e., proper water temperature, contact to the color chart located on the test strip Definitive Step time, correct level of sanitizer in solution) dispenser to determine the concentration Sanitation programs must operate on and color charts to determine accurate of the sanitizer. all cylinders to protect the integrity concentration measurements based on the Throughout the day, results should of food from a diverse gamut of spoil- type of chemical used. Generally, chemical be documented, analyzed, and tracked age microorganisms. It’s been said manufacturers determine the concentra- as part of sanitation standard operating proper sanitization is often the final— tion for effective sanitization. procedures. and definitive—step to ensure safe When placed in the chemical solution, For all types of sanitizers used in the food reaches consumers. This daunt- test strips produce a color change based food environment, the frequency of testing ing maxim significantly raises the ante on the amount of active chemical in should be performed as needed to keep the on food safety stakeholders to confirm the solution. Each color on the chart rep- water clean, to ensure effective sanitizer their chemical sanitizers are performing at resents a different sanitizer concentration concentration, and aid in the entry of safe peak efficiency. ■ in ppm. food into the consumer marketplace. Test Williams is a food writer, editor, and marketer whose articles Pouring sanitizer solution into sinks kits have a maximum shelf life and should have appeared in numerous food industry publications. He previously served as communications manager (North Amer- and buckets can create foam. Usually, be discarded in accordance with expira- ica) at Mérieux NutriSciences. Reach him at johnjr1145@ foam has a higher concentration of tion dates. gmail.com.

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June / July 2019 33 ated the supplier against a set of requirements and are confident you’ve assessed and managed the risk of introducing the product into your process or served directly to customers. QualitySUPPLY PLANNING Culture Is Critical Many programs are doomed to fail if the organization doesn’t have a strong quality and safety culture. No QA department All Aboard! alone will be able to support an effective Simplifying supplier onboarding in order onboarding function if quality and safety to fit each organization’s needs and processes aren’t part of the fabric of the organization. Without it a “buy first check later” culture BY RENATA MCGUIRE AND SCOTT ARNALD ensues, and we wear ourselves down fight- ing fires, managing complaints, recalls, upset customers, and, of course, panicked audit days.

Perfecting the Process Creating a sound process that works for any organization will and should take more time than you think. The process needs to work for your business. The onboarding process should be integrated to meet the needs of all stakeholders in the organization including purchasing, legal, quality, food safety, operations, product development, and marketing. Having the right people engaged in developing and executing the process is key. A clear strategy on sourcing goals needs to be defined with your brand, and the requirements of your supplies must align with this. For example, a brand that stands for local, small-scale sourcing yet requires Global Food Safety Initiative (GFSI) certification isn’t likely to find any- thing compatible. In defining the specific QA and food safety requirements of your suppliers, regulations and standards provide a lot of flexibility in how you structure a supplier approval program (within the confines of making a high-quality and safe food). Think about what it’s going to take to trust pproving new suppliers is of- through an effective onboarding program your supplier. A risk assessment should ten atop the list of the most can prevent issues and headaches down help determine exactly what is required common nonconformances, the road. and the frequency at which those require- and anecdotally, nearly every Identifying a solid supplier onboard- ments need to be assessed. Will sharing Acompany we talk with says they struggle ing process is critical and needs to be de- some documentation be enough, or would with managing their suppliers. So, what’s fined in a way that accommodates varying a conference call or site visit give you the the solution? circumstances. (How quickly does a sup- confidence you need? Do all the onboard- The bottom line is, managing supplier plier need to be qualified? Is this a small ing requirements/documents need to be quality and safety is hard work. One thing supplier? Is this supplier critical to our refreshed each year for every supplier? our experience has shown us is that doing business?) In all circumstances the out- When considering requirement for

a considerable amount of work up front come should be the same—you’ve evalu- onboarding suppliers, take into account: ©DEN-BELITSKY - STOCK.ADOBE.COM

34 FOOD QUALITY & SAFETY www.foodqualityandsafety.com • Inherent risk of the product/ team receives the proper professional de- for us now. There are many ways to ease ingredient; velopment to be knowledgeable in all the the onboarding process and ongoing man- • Regulatory requirements (Food Safety areas being evaluated is vital. agement of data. However, they all require Modernization Act, Foreign Supplier It’s inevitable that one day we will the foundational elements described here Verification Program, Safe Food for look back and scratch our heads at how and should be evaluated to fit your organi- Canadian Act); we used to onboard suppliers and man- zational needs and processes. ■ • GFSI certification; age the data. Plenty has been written on • Brand standards (sustainability at- revolutionary technology on its way, but McGuire and Arnald work at NSF International Consulting Division providing supplier management services to food and tributes, food fraud, and social com- until then, we must evaluate the existing beverage clients including outsourced services in supplier pliance like Non-GMO, Organic, Free options in the marketplace that can work onboarding. Reach McGuire at [email protected]. From, etc.); and • Small suppliers (how will you deal with them?). Once you understand what it will take to trust a supplier, how will you com

No QA department alone will be able to support an effective onboarding function if quality and safety aren’t part of the fabric of the organization.

municate these requirements to the suppliers? This piece is very often missed, and usually takes the shape of a demand rather than a step toward a working partnership. Personalizing the message and having an initial phone call with your supplier QA team can go a long way in building a reliable relationship. Often, the most time-intensive step is encouraging suppliers to provide the needed documents. The request requires a supplier’s cooperation and having the right communication plan can speed this step immensely. OUR WEBINARS SATISFY Expanding the Scope The scope of responsibility of the food safety and QA function is also expanding YOUR APPETITE TO LEARN. to include assessment in areas such as social compliance, sustainability, brand standards, and food fraud considerations, along with regulatory compliance. The A host of audio and video webinars are available on right people need to be in place to evaluate the supplier to determine the business demand at www.foodqualityandsafety.com/webcast/ risk. A produce supplier and a meat supplier are two different creatures; add in social compliance, and it’s difficult to find Take Your Pick! all the skills needed in a single person. If it does all fall on the QA team, ensuring your

June / July 2019 35 the origin of 55 spices from various countries and to differentiate between assorted spices produced in the same country.

Versatile Multi-Element Analysis In TheAUTHENTICITY Lab Many food testing laboratories already use ICP-MS for the quality control of their products. It is a well-established, fast, multi- element technique to determine a wide range of elements present in a sample at different concentrations. However, given the variety of food types, many foods contain a complex or variable matrix that can give rise to the formation of polyatomic interferences in the ICP-MS spectrum that can affect the accuracy of the data for some elements. A series of recent developments has enhanced the matrix tolerance of ICP-MS and control of polyatomic interferences, improving its suitability for the analysis of foods. ICP-MS equipped with an ultra-high matrix introduction system enables the plasma to tolerate samples containing up to 25 percent total dissolved solids (TDS). Octopole-based collision/ reaction cell (CRC) technology removes polyatomic interferences arising from the plasma and sample matrix using kinetic energy discrimination (KED) with a single Authenticating Spices gas (helium mode), improving the data Determining the metal content of spices and quality of foods with complex matrices. identifying the country of origin Over 50 spices from around the world of known origin were received from a busi- BY JENNY NELSON, MBA, PHD; COURTNEY K. TANABE; GREG GILLELAND; ness-to-business spice supply company LINDSEY WHITECOTTON; ELAINE HASTY; AND LEANNE ANDERSON based in the U.S. Knowing the origin of samples is critical to the development of nternational trade in spices has con- High-value foods such as wine, rice, a reliable model that can be used to au- tinued to thrive over thousands of oils, honey, fruit juices, tea, coffee, and thenticate unknown samples. All spice years. Present-day producers and im- spices that are marketed according to their samples were microwave digested in acid porters need to be aware of any legal provenance are susceptible to food fraud. (MARS 6, CEM). Irequirements relating to food safety and Additional profits can be made in several Since our lab is equipped with both quality standards. In addition to patho- ways, for example by blending good qual- ICP-optical emission spectroscopy (ICP- gens and impurities, the level of metal ity, authentic products with inferior and OES) and ICP-MS, we first used ICP-OES as contaminants present in spices is a further cheaper ingredients or by deliberately a screening technique to establish the con- product safety issue. Spices can be con- misbranding a low-quality product as one centration levels of elements present in the taminated with metals during the growth with a higher value. spice sample digests. The same samples cycle of the plant or during processing and Elemental fingerprinting can help were then analyzed using ICP-MS. Rather packaging. Food fraud is another problem, combat fraudulent activity. Foods can than dilute the samples to bring the high- as competitive gains can be made through be authenticated based on the pattern level elements (aluminum, calcium, ger- intentional counterfeiting, substitution, of their trace element content, which is manium, potassium, magnesium, sodium, adulteration, or mislabeling/misrepre- characteristic of the soil composition in phosphorus, sulfur) into range, we used sentation of ingredients within products. the region of production—one study used the ICP-OES results for these elements in Many of these tricks go unnoticed by multi-elemental profiling of 29 tea samples the statistical analysis. consumers and regulating government through inductively coupled plasma-mass A 7900 ICP-MS and 5110 ICP-OES (Ag- agencies due in part to the lack of stan- spectrometry (ICP-MS) for authentication ilent Technologies) fitted with an SPS 4 dardized methods for the identification of purposes. A similar elemental profiling ap- autosampler (Agilent Technologies) were

geographic origin. proach was used in this study to identify used to analyze various spice samples. ©MARA ZEMGALIETE - STOCK.ADOBE.COM

36 FOOD QUALITY & SAFETY www.foodqualityandsafety.com tions, where certified concentrations were provided. A spike recovery test was then carried out to check the accuracy of the elemental method for spice sample analysis. Four random spice samples were spiked with all elements at 20 and 60 ppb and measured using ICP-MS and ICP-OES. The quantitative results for the spice samples showed that the concentrations of aluminum, potassium, calcium, magnesium, sodium, iron, phosphorus, sulfur, silicon, zinc, and manganese were relatively high in all four spice samples. The spike results AGILENT TECHNOLOGIES for these elements were therefore invalid Figure 1. PCA of spice samples based on country of origin and spice type. as the spike levels were too low (20 times lower) relative to the levels present in the unspiked samples. The recoveries for all remaining elements were within ±20 percent.

Elemental Fingerprinting All spices were analyzed, and the multi- element data batch file (55 spice samples, Figure 2. nine replicates) was imported into MPP PCA of rosemary from two differ- chemometric software for statistical anal- ent countries ysis. Principal component analysis (PCA), (Morocco and Tunisia). an unsupervised technique, was used to find the direction of the greatest variance in the elemental data and display the samples based on these differences and sim-

AGILENT TECHNOLOGIES ilarities. As shown in Figure 1, the spice samples were separated fairly well based Mass Profiler Professional (Agilent Tech- Standards and Technology (NIST) stan- on country of origin and by spice. nologies) chemometric software was used dard reference materials (SRMs) were Overall differences between the ele for statistical analysis of the data set. analyzed by ICP-MS and ICP-OES. The mental composition of spices from the mean concentrations (ppm) of three 13 different countries were found. As seen Validating the Analytical Method repeat measurements of three SRM di- in the PCA (see Figure 1), spice elemental To verify the spice sample digestion gests were in good agreement (80–120 profiles were found to discriminate coun- process, three National Institute of percent) with the certified concentra- (Continued on p. 38)

AGILENT TECHNOLOGIES Figure 3. Left: PCA of different spice samples (basil, fennel, marjoram, and thyme) from Egypt. Right: PCA of four different spices from Turkey (bay leaves, black carrot, cumin, and oregano).

June / July 2019 37 IN THE LAB Authenticity

Table 1. Quantitative results (n=3) for four random spice samples. ICP-MS results are reported for all elements apart from aluminum, boron, barium, calcium, germanium, potassium, magnesium, sodium, osmium, (Continued from p. 37) phosphorus, and sulfur, which were acquired by ICP-OES using the wavelengths (nm) given in the table. try of origin and explain 47.22 percent and Element White Pepper White Pepper Paprika Basil 11.69 percent of the variance in PCA com- (mass and Sample 58 Sample 45 Sample 24 Sample 50 ponents 1 and 2, respectively; however, the wavelength) Measured conc, ppb countries were not completely separated. 109Ag (328.068 nm) 2.5 6.0 5.3 11.5 We were interested to see if origin Al (396.152 nm) 12863 35209 1022222 1290444 could be distinguished when examining 75As (188.980 nm) 62.5 7. 3 114.7 298.8 one spice. This can be demonstrated in the B (249.772 nm) 21289 4264 38800 18339 PCA of rosemary, where clear separation Ba (614.171 nm) 9707 5563 32433 31658 9 between samples from Morocco and Tuni- Be (313.042 nm) 1.1 2.5 34.0 19.7 Ca (317.933 nm) 4074444 2095333 25833333 7244444 sia is shown (see Figure 2). In addition to 111Cd (214.439 nm) 451.5 43.1 31.5 37.6 discriminating between countries, we saw 140Ce 14.6 52.6 1105 722.7 in Figure 1 that elemental profiles could 59Co (238.892 nm) 586.7 41.8 786.6 44.5 also distinguish some spices. We further 52Cr (267.716 nm) 207.5 449.4 1640 3825 investigated whether spices originating 133Cs 6.0 199.3 36.5 209.0 from one country could be separated. The 63Cu (327.395 nm) 9461 9315 28900 14090 PCA in Figure 3 shows the elemental com- 163Dy 1.0 4.0 90.9 42.4 position of multiple spices within Egypt 166Er 0.5 1.7 48.4 21.8 153 and Turkey. Clear separation was seen Eu 0.3 1.9 27.3 8.6 56 between four spices from Turkey, and Fe (238.204 nm) 178889 42313 1104444 650133 71Ga (294.363 nm) 4.6 13.6 277.5 324.9 possible spice discrimination was seen in 157Gd 1.2 5.1 107.4 47. 6 samples from Egypt. Ge (209.426 nm) 332.4 4335

38 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Manufacturing & Distribution FOREIGN OBJECT CONTROL

Preventing food contamination by foreign materials begins with understanding where the danger lies. There are a number of different ways for contami-

Third-party X-ray X-Rays Mark the Spot inspection services X-ray detection solutions, like inline and third-party are a supplement to inspection services, are helping to address the growing existing screening and problem of foreign material contamination detection methods, BY CHRIS KEITH not an alternative.

nants to enter the food supply, and as the food chain becomes increasingly global, those entry points continue to grow. Any time a new ingredient is introduced, from the field to the final stage of packaging, it also introduces a new opportunity for physical contamination. Among the many sources of foreign ood contamination caused by bac- complaints of foreign materials following contaminants in food products are pieces teria or chemicals gets most of the dozens of complaints and recalls last year of manufacturing equipment, such as a attention when it comes to news due to foreign contamination in chicken, blade, a wire, or a cracked gasket, that fall stories. In 2018, the main head- sausage, and other meat products. into the food. They can come from employ- Fline-grabbing contaminants were Listeria, ees losing objects like an earring or a pen; Salmonella, and XE. coli—all three of which Are Contaminants More Common, a broken glass during packaging can also prompted recalls that included cheese or Are We Better at Catching Them? contaminate product. Or, it might come in products, salads, meats, and pet foods. As the number of reported incidents con- the form of a rock or pieces of wood from While recalls due to such bacterial tinues growing, many consumers question where the food product or ingredient contamination get a lot of attention, the what’s going on with the food supply. Are originated. fact is that the presence of foreign material there more instances of contamination, or Further adding to contamination is in food continues to be a larger growing does our 24/7 news cycle just make sure the growing use of plastic materials. To- problem. It’s a significant enough prob- we’re hearing about them? day, plastic and rubber are two of the most lem that, on March 8 of this year, the USDA The truth is, it’s probably a little bit common materials used in a food manu- Food Safety and Inspection Service (FSIS) of both. The industry has become more facturing plant—and while that makes the announced a new guideline for the meat sophisticated in its ability to detect process easier for manufacturing in many and poultry industry dealing with cus- contaminants, whether they are biolog- ways, it has also created new headaches tomer complaints in direct response to ical, chemical, or physical. A September for food producers. Recently, two of the contamination from plastic, metal, and 2018 story on National Public Radio’s largest meat and poultry producers had to other foreign materials. Morning Edition noted that then-FDA conduct recalls on their products, which Those new guidelines require contam- Commissioner Scott Gottleib believed totaled almost 100,000 pounds, due to ination incidents to be reported to the FSIS today’s food supply is safer than ever; rubber contamination. within 24 hours. what has changed is our ability to iden- Regardless of what type of physical The government agency says it re- tify threats to our food and stop them from contaminant it is or where the contam- newed its emphasis on responding to reaching consumers. (Continued on p. 40)

June / July 2019 39 Manufacturing & Distribution Foreign Object Control

(Continued from p. 39) ination occurred, the time to correct it is before that product hits the shelves and reaches consumers. Today’s increasingly sophisticated detection systems are designed to do just that.

Finding Foreign Materials in Food Today’s food manufacturers have many choices when it comes to the type of equipment they use to safeguard their food. One of those options is X-ray inspection. X-ray inspection machines have the ability to find all types of foreign material, including metal, bone, plastic, glass, rubber, wood, and more. The machines use a detector and programming algorithm to reject potential foreign contaminants based on a difference in their density. Since they are able to detect all types of foreign objects, they’re particularly effective in food manufacturing environments. Even within the category of X-ray in- Because third-party X-ray inspection services are dedicated entirely to inspection, they operate at a much spection machines, there are certain differ-

slower speed to allow technicians to monitor each item individually. ences to consider. Inline X-ray inspection FLEXXRAY

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40 FOOD QUALITY & SAFETY www.foodqualityandsafety.com machines typically use flat-panel technol- smaller in most cases), and line technicians Foreign material contamination is- ogy and are small enough to fit into the are trained to notice issues and changes in sues aren’t an isolated problem—they’re body of the inspection machine. They’re density that signal the presence of foreign something that every food manufacturer similar to the equipment used by the TSA material contamination. When such a faces. Knowing your options and having for baggage screening at airports and will change is noted, the technician can stop a plan in place to resolve an issue when flag the presence of foreign materials, but the line and zoom in on the area in question it occurs is the best insurance to avoid a they have certain limitations due to the for a magnified image. If identified as a for- costly recall or lawsuit and to keep busi- speed of the production line and the power eign contaminant, the product in question ness operations running smoothly. ■ of the X-ray. can be immediately removed from the line Since a food manufacturer may be run- and segregated from the saleable product Keith is the vice president of sales, marketing, and customer ning thousands of pounds of product per for safe and proper disposal. service at FlexXray. Reach him at [email protected]. hour, inline machines aren’t able to typically keep up with the speed of production and likely can only alarm that there is a problem. That, in turn, means the indication of foreign material can cause the quar- antine of thousands of pounds of product. At the same time, the higher rate of speed Partner With the combined with operational desensitiza- tion to limit a higher rate of defaults can also keep the machine from detecting Product Inspection Experts smaller contaminants, such as those less than 3 to 5 mm. These machines let manufacturers For ultimate brand protection, regulatory become aware of the presence of foreign materials, allowing food producers to compliance, and an improved bottom line. decide what their next steps will be to prevent the contaminated product from reaching consumers. Third-party X-ray inspection services are a supplement to existing screening and detection methods, not an alternative. When an inline machine flags a problem, a third-party X-ray inspection service can then work through the quarantined product to find the contaminated product faster and more affordably than any other option. Dollar for dollar, it’s less expensive to have the product examined by a third-party service than it is to try reworking the product in the existing facility, to dispose of the full SWEETS production run, or to risk a lawsuit or recall. Because third-party X-ray inspection services are dedicated entirely to inspection, they operate at a much slower speed, Metal Detection X-Ray Inspection Checkweighing Vision Inspection which allows technicians to monitor each Serialization Solutions Customized Material Handling Global Field-based Service item individually as it passes through the machine. In a food production environment, it’s not feasible to have a designated worker visually watching a screen to look Our solutions prevent contamination, minimize product for contaminants. The speed of the line makes this an impossibility, but for a third- giveaway, and protect your brand image. party inspection service, such monitoring is critical and is more effective. For example, FlexXray’s custom X-ray inspection machines can detect multiple contaminants as small as 0.8 mm (or even www.mt.com/pi

June / July 2019 41 MANUFACTURING & DISTRIBUTION FOREIGN OBJECT CONTROL

transmitter and receiver. The transmitter Multifrequency “excites” any unexpected metal objects and generates very small changes in return Metal Detection signals to detect foreign contaminants. Multiscan technology can scan up to five adjustable Digital signal processing algorithms are used to differentiate between the expected frequencies, raising the probability of detection | BY BOB RIES product signal and that of an unexpected foreign object. The technology works, but historically performance can be inconsis- tent and sometimes even unpredictable. Recently, with the introduction of multiscan metal detection technology, this is starting to change.

The Evolution of Frequencies Early metal detection technologies for the food industry were limited to single, fixed frequencies. A manufacturer could best detect a piece of stainless steel using a high frequency, but when a wet, warm, or salty product was introduced it would be forced to reduce the frequency and thus the sensitivity due to the product effect. This simple frequency change required setup by skilled technicians who might spend hours selecting the “best” frequency for detection of all metal types. A user could not make this change magine watching the news and a They can also help improve operational themselves. story entitled “Check your fridge and efficiency and eliminate expensive down- Single, fixed-frequency metal detec- pantry for food products recalled time, service costs, and repair bills. And tors had limitations for the typical food this week” brings up a picture of metal detectors are suited for a wide range manufacturing environment given the Iyour brand’s packaging. It’s not that un- of demanding food processing applica- range of products to be tested and the common. For example, in late 2018 one tions and packing environments. variability of metal contaminants that manufacturer recalled 29,028 pounds of could enter the process. That’s why man- frozen, ready-to-eat poultry and pork sau- Metal Detector Technology ufacturers started adding second and sage links after five people called USDA’s Metal detectors are common across food third frequency choices (always running Food Safety and Inspection Service to let processing facilities to meet HACCP (Haz- just one frequency at a time), giving users agency know they found metal pieces in ard Analysis and Critical Control Point) more flexibility. Manual frequency switch- their sausage. requirements. Most often they are placed ing became more common but was only While regulatory pressure and the at the end of the line as the last defense marginally less onerous: Expertise was risk of financial loss have pushed many against escape before a packaged prod- still needed to optimize detection. None- manufacturers to invest in detection tech- uct is sent on its way to the consumer. The theless, this was an advancement since it nologies, mitigating risk entirely remains core technology, though, has always had introduced more frequency flexibility to a challenge. Thankfully, today’s metal de- limitations, such as the so-called “product metal detection. tectors and X-ray detection systems offer effect,” where a detector cannot differenti- The next advancement in metal higher levels of sensitivity, but that wasn’t ate between a conductive product or one detection was the development of fre- always the case, and not every manufac- with high mineral content and the metal quency selection via software. The “best” turing facility has the latest technology. contaminant and susceptibility to “noise” single frequency for a given application This article explores the evolution coming from many possible sources in the could then be selected prior to produc- of metal detection technology for food typical harsh, industrial food production tion by scanning a product many times safety. Metal detection systems provide re- environment. and testing detection. This was known as liable, cost-effective protection from even Basic metal detector technology relies variable frequency metal detection, and it the smallest metal contaminants found on coils that are wound on a non-metallic enabled setup without the need for a spe-

anywhere in a food production process. frame and connected to a radio frequency cialist. Manufacturers still were forced to THERMO FISHER SCIENTIFIC

42 FOOD QUALITY & SAFETY www.foodqualityandsafety.com live with the “best” single frequency com- effect, the user can simply select a lower suited to a specific application. Even for promise, however, and accept its lower frequency range, such as 100 to 250 kHz. an advanced metal detector, such as one overall performance. Different combinations can be selected with multiscan capability, it’s important A recent advancement in metal detec- for different products and they can be to follow a strict process to ensure each tion enabled detection at two frequencies changed at will at any time. Multiscan requirement is addressed. At a minimum, simultaneously, essentially performing detectors are based on the idea that there the testing should consider the following. like a low and high frequency detector in is no perfect frequency, and that the best Product presentation and orienta- one. Although the dual-frequency metal range of frequencies changes depending tion. Results could be invalid if the prod- detection approach improved overall on the application. uct passes through the metal detector in sensitivity, the combination of frequencies A not-so-obvious benefit of multiscan the wrong way. that could run simultaneously was still technology is that it can be used to address Production conditions. Temperature, limited. The opportunity to miss metals an all-too-common metal detection prob- pitch, and speed should match the actual with frequencies between or on either side lem—electromagnetic interference (EMI), production environment. Because tem- of the dual setting still led to compromise which can happen in almost any factory perature affects the electromagnetic sig- that left quality managers wanting more. at any time. EMI is an invisible field typi- nal given off by products, failing to factor cally generated by a motor or variable fre- in the unique signal of a hot versus cold The Advent of Multiscanning quency drive that moves through the air product on a production line would lead Multiscan technology is said to be the long- into the metal detector aperture, causing to false rejects. Pitch should also be tested awaited innovation in metal detection. interference with the detection signals. to understand the total amount of signal Metal detectors with this capability can EMI can come from a variety of other in the detector at any time and how many identify contaminants that are up to 50 sources in a harsh industrial setting and products might be detected at a time. percent smaller in volume than previous the aperture can’t be shielded because it’s Placement of metal. Testing should technologies, including food items with where the products pass through. Users be performed by placing metal in mul- high product effect. With multiscan tech- can simply look at the screen on an ad- tiple locations on a package, including nology, the CCP can scan up to five adjust- vanced multiscan detector to see which the center of the aperture, the weak- able frequencies, raising the probability frequency or frequencies are affected by est detection point because it is the of detection exponentially. Essentially, it’s EMI and adjust accordingly. This can be farthest away from the metal detector the equivalent of having up to five com- done in a matter of minutes and doesn’t coils. A thorough assessment should pletely adjustable metal detectors back to require a specialized skill set. include tests on leading, trailing, abso- back in a production line. lute center, and sides to ensure metal Multiscan detectors don’t contin- Finding the Best Metal Detection is detected anywhere in the package. uously broadcast the five frequencies Solution for You Analysis of results. After testing is simultaneously. If they did, the power re- There is no “one size fits all” approach complete, a formal report should provide quirement would be too high and expen- to metal detection. The best protection recommendations for each tested product, sive. Instead, the frequencies are scanned against metal escapes is ensuring that the including recommended conveyor speed, thousands of times per second, equivalent solution you implement is the right one frequencies, and setup parameters. to broadcasting simultaneously without for your products. Even with advanced Finding the best metal detection requiring as much energy. multiscan technology, it’s critical that solution is certainly easier than it once Another benefit of multiscan tech- manufacturers consider their unique sys- was. The most advanced instruments are nology is complete flexibility to set fre- tems, processes, equipment, and product now more reliable and versatile, bringing quencies and the associated detection types before making a final decision about greater efficiency to manufacturers while parameters. This is important given that which technology to deploy and how. requiring fewer trade-offs. It’s possible to the interaction of the product and metal To ensure future detection perfor- have confidence, high throughput, and in all applications is different, depending mance, a best practice is to have the metal flexibility at the same time. Today, the high on factors such as the ingredients in the detector manufacturer conduct controlled bar is multiscan technology, yet future ad- product, the type of packaging, the prod- tests on the detection equipment of inter- vancements are inevitable. It may never uct temperature, and variation in all of est. The test must simulate, as closely be possible to make escapes 100 percent the above. Most times these interactions as possible, how product will ultimately preventable, but today’s technology—sup- are impossible to predict too. With multi- be inspected on an actual processing ported by best practices—is already saving scan technology users can make changes line. Product-specific factors such as tem- millions for manufacturers by avoiding in software, selecting the appropriate perature and package configuration must costly recalls and, most importantly, en- five frequencies in the 50 to 1,000 kHz be replicated. suring food is safer for consumers. ■ range. If a quick test shows detection for While no product test can replicate ac- an application is best in the 400 to 600 tual conditions, the more rigorous the test, Ries, the lead product manager for metal detection and X-ray kHz range, the user can easily select five the better. A testing process should specify inspection at Thermo Fisher Scientific, advises customers on specifying, installing, and using metal detection and X-ray frequencies in that range to maximize performance requirements to provide con- systems to improve food safety and quality. Reach him at performance. To counteract product fidence that the inspection solution will be [email protected].

June / July 2019 43 Food ServiceDISINFECTING & SANITIZING & Retail

But there are two more cleaning solu- Properly Disinfecting and tions that are used in virtually every food service location. They are not designed Sanitizing in Food Service to make surfaces look cleaner or shiner. They are designed to help make surfaces What operators and staff need to know to help prevent healthier, more hygienically clean, by the spread of foodborne illnesses eliminating or minimizing the number BY MIKE WATT of pathogens—germs, bacteria, viruses, and other contaminants—on a surface that could possibly cause illness. epending on the size and type clean and polish stainless steel are al- These two ubiquitous products are of food service location or com- ways needed. sanitizers and disinfectants. In many mercial kitchen, the number Further, many food service locations ways, we can view them as we did pen- of cleaning solutions used to have very specific needs. For instance, icillin and other antibiotics when they Dmaintain the facility can be considerable. selecting cleaning-related products were first introduced. Discovered in 1928, For instance, degreasers are invariably in order to keep the drains running penicillin was labeled as one of the first used to clean floors, walls, metalwork if smoothly, spot removers to clean car- “miracle drugs” ever created. And in there is a heavy buildup, and other areas. pets, and if they fully clean their own some ways, sanitizers and disinfectants All-purpose cleaners are used just about carpet, cleaning solutions made just for are “miracle” cleaning solutions because

anywhere and everywhere. Solutions to this purpose. of their ability to attack pathogens. How- ©AUREMAR - STOCK.ADOBE.COM

44 FOOD QUALITY & SAFETY www.foodqualityandsafety.com ever, just like penicillin, it was learned and disinfect, not attack a specific patho- On the other hand, using disinfectants over time that if these cleaning products gen. Because of this, a general disinfectant can be more complicated. Food service are not used properly and safely, their should usually suffice. professionals should: benefits can be cut short—something we 2. Limited disinfectant. A limited dis- • Make sure the product will not prove cannot allow to happen in any facility, and infectant is effective against only a specific corrosive to metalwork; certainly not in a food service location. group of microorganisms. If, for instance, • Never mix two different types of there are concerns about norovirus patho- disinfectants (or sanitizers for that Defining Terms gens in a commercial kitchen, food service matter) as they have different ingre- Although some countries may define san- administrators should select a disinfec- dients that may not work well when itizers and disinfectants differently, the tant specifically designed to kill norovirus mixed, and sometimes mixing can following are the two most commonly microorganisms. produce noxious fumes, especially if accepted views of sanitizers and disinfec- mixed manually; tants in Canada and the U.S. • Keep in mind pathogens can develop Sanitizer. When we sanitize a surface, To help prove disinfec- an immunity to disinfectants, so use we are taking steps to reduce the number only when and where necessary and of pathogens on that surface to what is tants are still effective, change disinfectants occasionally; considered a safe level for public health. In food service operators • Never use too much or too little disin- most types of cleaning situations, includ- can test surfaces using fectant—follow manufacturer dilution ing in food service locations, a sanitizer instructions; may be all that is needed. This is good to ATP monitoring systems • Be aware if the product is marketed know, since sanitizers may be less costly or swab surfaces... in Canada to see if it has a DIN (drug and easier to use than disinfectants. In ad- identification number), which simply dition, some are certified Green—meaning verifies the product is effective when the product is independently evaluated used correctly; to ensure it meets specific standards and 3. Hospital-grade disinfectant. These • Be aware of quaternary ammonium that, when used properly, the product has disinfectants have proven effective at elim- compounds (quat) binding, when the a reduced impact on the health of the user inating many types of nosocomial (health- “quats”—the key pathogen killing in- and the environment. care-acquired) bacterial pathogens. As the gredients in disinfectants—become Disinfectant. When disinfectants are name implies, they are generally for use in absorbed into cleaning cloths or mops used, hygienic cleaning is taken to a much hospitals, clinics, dental offices, or other because when this happens, the disin- higher level. While sanitizers are designed healthcare-related facilities. fectant loses its efficacy; and to reduce the number of pathogens on a When selecting a disinfectant, the • Read the label to determine if rinsing surface to safe levels, disinfectants are de- product’s label and marketing material is needed for disinfectants, as some signed to kill pathogens on a surface based should indicate what type of disinfectant may leave a chemical residue on on the product’s “kill claims” and how it it is and how or where it should be used. surfaces that can, ironically, attract is used as directed per the manufacturer’s It will also indicate the product’s kill pathogens. instructions. When selected and used claims, which identify the specific types To help prove disinfectants are still properly, disinfectants are able to kill most of pathogens—Salmonella, Staphylococ- effective, food service operators can test germs, bacteria, and other pathogens on a cus aureus, etc.—that the disinfectant is surfaces using ATP (adenosine triphos- surface that could cause or spread disease. designed to kill. phate) monitoring systems or swab surfaces and place the findings in a petri dish. Disinfectant Categories and Types How to Properly Use Sanitizers A laboratory should be called in to verify In the U.S., disinfectants are not certified and Disinfectants the results. Green. EPA, which regulates disinfectants, For a sanitizer or disinfectant to be ef- In many ways, especially in today’s categorizes them as pesticides. What EPA fective in a commercial kitchen, the fast-paced world, sanitizers and disin- is most concerned about is if the product surface must be clean. This means it’s a fectants are indeed miracle cleaning works effectively and safely per the man- two-step process: clean first, then sanitize products. We no longer have the time or ufacturer’s instructions, with ingredients or disinfect. resources to manually or even machine designed to kill pathogens. Sanitizers are typically very easy to scrub surfaces with the goal of ensuring For food service purposes, there use. As always, read the label first and they are hygienically clean. are three categories or classifications of follow manufacturer instructions. What is With the proper use of these products, disinfectants. key when selecting a sanitizer is to ensure we can rest assured our kitchens and food 1. General disinfectant. This type of it is NSF (National Sanitation Foundation) service locations are preventing the spread disinfectant is effective against a variety certified. This means the product has been of foodborne illnesses—protecting the of different types of bacteria, germs, and proven effective and rinsing is not required health of all who enjoy our food products. ■ other pathogens. In most cases for the after use, which can speed up cleaning Watt is head of training and new product development at food service industry, the goal is to clean considerably. Avmor. Reach him at [email protected].

June / July 2019 45 Outsmarting Food Pathogens (Continued from p. 13)

“We can blame it on all sorts of things, but and Yiannas—who before joining FDA last Dr. Acheson agrees. “We have to find there’s no denying that the industry could, December had overseen the implementa- a way to move faster in these types of out- and can, do better.” tion of blockchain technology at Walmart. breaks,” he says, “and that will require a Tracing is only one area where technol- “There’s a lot industry and govern- commitment and resources from the gov- ogy can enhance food safety. “We’ll also be ment—whether it’s the states or the fed- ernment at the state and federal levels, looking at how to leverage emerging tech- eral government—can do to advance food likely new regulations, and, of course, nologies and other approaches that are safety,” they added. “Tackling food safety industry at all levels—including retail and being used in society and business sectors is a shared responsibility, and there’s food service—using the technology that is all around us, such as distributed ledgers, much more we can do together and in a already available.” ■ sensors, the Internet of Things, and artifi- manner that benefits people, food com- Agres is an award-winning writer based in Laurel, Md. Reach cial intelligence,” explained Dr. Sharpless panies, and the planet.” him at [email protected].

Juicy Details (Continued from p. 15)

transportation practices to ensure the Key elements of this voluntary audit coupled with voluntary industry compli- safety of the food they transport.” program are the standardized audit form, ance with these programs, are keys for our “The JPA Tanker Wash Guidelines standardized audit protocols, a list of par- members to meet regulatory requirements assist with this mandate by detailing ticipating audit firms, and a list of success- for safe juice and beverage transportation. cleaning procedures, training practices, fully audited washing facilities. These programs are identified by both state documentation, and security measures “Currently there are 45 tanker wash and federal regulatory agencies as effective for the bulk transport of juice products,” facilities that participate in the audit pro- mechanisms that provide the necessary Faison says. gram, located in the U.S., Canada, and oversight for monitoring safe liquid foods In an effort to provide a standard Mexico,” Faison says, adding that tanker transportation.” ■ method for auditing tanker wash facilities, wash facilities that participate in the audit members of the FCPA developed a program program are not required to be members Leake, doing business as Food Safety Ink, is a food safety consultant, auditor, and award-winning freelance journalist for implementation using the JPA Tanker of JPA. based in Wilmington, N.C. Reach her at [email protected]. Wash Guidelines, Faison says. “The audit “The use of the audit firms and stan- program subsequently transitioned to the dardized audits minimizes audit redun- JPA, which administers the program and dancy by multiple juice and beverage For bonus content on the juice indus- maintains the JPA Tanker Wash website, a companies,” Faison relates. “Moreover, we try, go to the June/July 2019 issue at www.FoodQualityandSafety.com/ resource for the juice transportation indus- believe standardized protocols for wash- issue/june-july-2019/. try,” she points out. ing tankers and wash facility auditing,

Strict Criminal Liability (Continued from p. 17)

Congress, the public interest in the purity our understanding of food safety. As food- be immaterial in terms of the law, they of its food is so great as to warrant the borne illness surveillance and traceability are very material to the investigators re- imposition of the highest standard of care continue to improve, the food industry sponsible for making charging decisions. on distributors. will likely face ever-increasing regula- In turn, the companies and executives The Supreme Court denied the tory scrutiny. With it, there may come a who exercise the highest standard of care DeCosters’ petition for review, thus closing corresponding increase in the number of are not only less likely to violate the FD&C any possibility of the RCOD being declared RCOD prosecutions. Act, they are also less likely to be targeted unconstitutional. Unfortunately, no amount of effort or for prosecution. ■ diligence can guarantee perfection every Where Do We Go from Here? time; some things are simply beyond con- Stevens, a food industry attorney, is a founding member Over the last 20 years, food science, micro- trol. When it comes to the RCOD, the best of Food Industry Counsel, LLC. Reach him at stevens@ foodindustrycounsel.com. Chappelle is also a food industry biology, forensic epidemiology, and infor- defense is a good offense, as the adage lawyer and consultant at the same organization. Reach him mation technology have vastly improved goes. While knowledge and intent may at [email protected].

46 FOOD QUALITY & SAFETY www.foodqualityandsafety.com NEW PRODUCTS

Hand Towels and Bathroom Tissue In Other News The Latte Collection, available within the Cascades PRO Select and Cascades PRO Originally released in 2017, Best San- Perform collections of paper towels, toilet itizers’ Alpet D2 Quat-Free Surface paper, and facial tissue, is manufactured Sanitizer is now approved under the from a combination of white recycled fiber Washington State Department of Agri- and cardboard. According to the company, culture Organic Food Program for hard, the white recycled fibers and cardboard de- non-porous surfaces. liver an end result that is equivalent to white Hygiena’s (a Warburg Pincus portfo- products in terms of quality and is also eco- lio company) GlutenTox Pro test for de- Quality Testing in Craft Brewing friendly. The company’s paper towel and tecting gluten receives a renewal and The Thermo Scientific BeerCraft software toilet paper offerings undergo the stringent transfer of its AOAC Research Institute package for the GENESYS 50 and GENESYS requirements needed to ensure a Green-e, certification, certifying that it performs 150 UV-Vis Spectrophotometers is designed Green Seal, and UL/Ecologo-certified end according to Hygiena’s specifications. to streamline quality assurance testing and product. Cascades Inc., 800-246-0711, MilliporeSigma’s Milli-Q CLX 7000 clin- to achieve batch-to-batch consistency. www.pro.cascades.com. ical water purification systems now offer Together, Thermo Scientific BeerCraft a cloud-based, remote lab water service software and GENESYS UV-Vis Spectro- and monitoring capability. photometers reduce the dependency on sensory testing and can provide American 3M Food Safety’s Molecular Detection Society of Brewing chemist-quality testing Assay 2—Salmonella earns matrix exten- methods for more than 20 beer attributes, sions from AFNOR Certification for its NF including color, bitterness, protein, sugar, VALIDATION and is now certified for samples taken from primary production as carbohydrate, polyphenol levels, and more. well as from animal feed and pet food. BeerCraft software is configurable for use with reagents and chemistries from many InfinityQS updates its native-cloud vendors. Thermo Fisher Scientific Inc., 866- Quality Intelligence platform Enact with 356-0354, www.thermofisher.com. new features, including Workflows, which notify plant personnel of process/ quality events and provide guidance on Truck Refrigeration Unit how to resolve them. The Supra S6 new-generation truck refrig- Ashton Potter enhances its ProLinc eration unit is designed for small- to medi- traceability technology with targeted um-size trucks. APX control technology in- product recall management functionality corporated into the Supra platform provides that mitigates recalls before they occur intelligent performance optimization, auto- by identifying anomalous practices in matic trip data recording, and enhanced sys- harvesting, processing, manufacturing, tem diagnostics. Drivers can conveniently tap and distribution. into the APX system’s functionality through Kadant Solutions obtains HACCP Inter- the dash-mounted Cab Command control national certification so certain blades interface with a backlit LCD display that pro- and blade holders for use in food manu- vides at-a-glance operating information. The facturing processes now carry the HACCP Supra S6 unit integrates with Carrier Transi- International certification mark. cold’s eSolutions telematics offering, en- abling remote monitoring and control of the Bacharach adds 22 halogen refrigerants for its MGS-400 gas detectors in com- refrigeration system as well as GPS location mercial and industrial gas leak monitor- data and geofencing. A streamlined internal ing applications. architecture for key components, including the diesel engine and compressor, results in frigerant and fewer parts. Carrier Transicold, a more logical configuration that uses less re- 800-227-7437, www.transicold.carrier.com. (Continued on p. 48)

June / July 2019 47 New Products

(Continued from p. 47) Meat and Olive NIR Analyzer Forward Osmosis-Based for Heatless The DA 6200 NIR analyzer is based on next Product Concentration generation Diode Array Near-Infrared Trans- TIDAL Forward Osmosis (FO) technology uti- mission Spectroscopy technology, which in lizes osmosis—a natural process that allows 30 seconds can provide accurate test results concentration of food, dairy, and beverage of fat, moisture, and protein levels in a sam- products without exposure to heat, thereby ple—as well as collagen, salt, and ash. This preserving their intrinsic properties. Ac- accuracy and speed also translate to very cording to the company, while heat expo- large, inhomogeneous samples. Accord- sure during traditional thermal evaporation ing to the company, producers of sausage, can compromise the essential properties ground meat, or poultry products are able of high-value products, TIDAL FO systems to get the highest yield from the incoming can preserve product quality. These auto- Real-Time Reporting and Notification unprocessed meat. And olive oil producers matically controlled systems process food Platform can verify olive quality, predict the potential and beverage streams from 3-50 gpm (1-10 PSSI’s real-time performance metrics plat- yield of oil, and optimize the oil extraction m3/hr.) and are easily scalable to larger form enables its sanitation teams to pro- process. The compact analyzer features a flow rates. Additionally, the company offers actively track and respond to critical data battery power option and has an intuitive potential users lab and pilot scale units that can impact the overall effectiveness of touchpad screen to help technicians and sci- for feasibility tests and demonstrations. a sanitization process. Data that was previ- entists generate clear, easy-to-read results. Koch Membrane Systems, 888-677-5624, ously recorded with a pen and paper on a It is also equipped with customized meat www.kochmembrane.com. clipboard as part of a nightly sanitation log and olive product calibrations designed to post-cleaning is now logged digitally into an work across a range of product types, elim- application on a tablet or mobile device in inating the need for onsite collaboration real time during the sanitation process. Data development. PerkinElmer, Inc., 877-754- is monitored closely by PSSI site managers 6973, www.perkinelmer.com. and can easily be shared or accessed by other key stakeholders to perform analytics and make real-time adjustments to the san- UV Disinfection Unit for itation process. The system can also send Food Packaging alerts and notifications regarding changes The BlueLight Hygienic System is a modular, or updates that need to be made. The PSSI UVC ultraviolet disinfection unit that offers team focuses on documenting several key processors surface disinfection of food factors, including time, water temperature, packaging and up to 90% energy savings titration (concentration of cleaning agents), compared to traditional UV disinfection and mechanical force (i.e., water pressure). systems, according to the company. This PSSI, 888-871-6335, [email protected], easy-to-clean system can ensure food pro- www.pssi.com. cessing safety (DIN ISO14159/EN 1672-2 All-in-One Cleaning Spray and IP66). Processors can obtain reliably for Food Service longer shelf life and reduced product recall The all-in-one spray replaces the use of dif- No Rinse Disinfecting Wipes risks. The system delivers 3-log reduction of ferent cleaning, sanitizing, and disinfecting Dreumex Food Contact Surface Disinfecting most reference germs in the food industry products. It is specially formulated to clean Wipes help destroy norovirus, E. coli O157: (Aspergillus brasiliensis, bacteria, yeast, multiple hard non-porous surfaces, san- H7, and Shigella dysenteriae, along with and mold spores). Integration into existing itize food contact surfaces, and disinfect other foodborne pathogens and viruses (10 and new FFS packaging machines and lines commonly touched surfaces. The spray is a pathogens, three viruses total). The no rinse for the treatment of packaging surfaces non-bleach formula that is effective against formula allows surfaces to be wiped and left such as caps, preform necks, closures, norovirus, making it ideal for use in food ser- to air dry, unlike other surface disinfectants cups and lids, trays, sealing foil, and flex- vice environments—no rinsing required. It is that require a potable rinse before use. No ible films is convenient due to the system’s effective against most common foodborne pre-cleaning and rinsing is necessary prior modular and compact design. It is Industry pathogens, including Listeria monocyto- to use as required with food contact surface 4.0 ready with a touch display that enables genes, Staphylococcus aureus, Escherichia sanitizing wipes. Food establishments, con- automated control and monitoring. The coli, and Shigella boydii. With no mixing or venience stores, schools, grocery stores, system does not use chemicals or water. measuring necessary, the company says the and other facilities can easily implement Heraeus Noblelight, 301-527-2660, www. spray allows users to complete cleaning pro- wipes into workers’ daily routines to provide heraeus-noblelight.com. cedures in an efficient manner, saving time a safer environment. Dreumex USA, Inc., while increasing effectiveness in preventing 800-233-9382, [email protected], cross-contamination. Sani Professional, www.dreumex.com. 866-673-4376, www.saniprofessional.com.

48 FOOD QUALITY & SAFETY www.foodqualityandsafety.com Advertiser Directory

ADVERTISER PAGE ADVERTISER PAGE AMETEK Brookfield 19 Micro Essential Laboratory 23 Best Sanitizers 3 Nelson-Jameson 29 Hygiena 52 Romer Labs 1, 7 IAFP 2 Mettler-Toledo 41 Wiley 9, 33

Events

21-22 15-17 15 FSAI Science Conference 2019: Food Safety and Sanitation for Statistics for Food Scientists The Science of Food Safety - Food Manufacturers Short Course New Brunswick, N.J. What’s our Future? University Park, Pa. Visit http://www.cpe.rutgers.edu/ Dublin, Ireland Visit http://agsci.psu.edu/sanitation courses/current/lf0607ca.html Visit http://foodsafety2019.com/. or call 877-778-2937. or call 848-932-9271. 27-29 17-18 Preventive Controls for 2nd International Conference JANUARY Human Foods Certification on Food Safety and Health 28-30 University Park, Penn. Abu Dhabi, UAE International Production Visit https://extension.psu.edu/ Visit https://foodsafety. & Processing Expo preventive-controls-for-human- nutritionalconference.com/ Atlanta, Ga. foods-certification. Visit http://ippexpo.com/, 30-31 email [email protected], China International Food Safety or call 770-493-9401. JULY SEPTEMBER & Quality Conference 21-24 8-11 Beijing City, China IAFP AOAC Annual Meeting & Expo Visit www.chinafoodsafety.com. FEBRUARY Louisville, KY. Denver, Colo. 25-28 Visit http://www.foodprotection.org/ Visit www.aoac.org, GFSI Conference annualmeeting/, email [email protected], NOVEMBER Seattle, Wash. 6-8 email [email protected], or call 800-379-2622. Visit https://www.theconsumergoods or call 800-369-6337. Dairy Practices Council Annual forum.com/events/gfsi-conference. 23-25 Conference 23 Pack Expo Portland, Maine Microbiology and Food Safety Las Vegas Visit www.dairypc.org/dpc-conferences MARCH Course Visit https://www.packexpolasvegas.com/. or email [email protected]. 1-5 Fresno, Calif. Pittcon Visit http://fsns.com/services/ 13-14 Chicago OCTOBER Sensory Evaluation educationmicrobiology-and-food- Visit https://pittcon.org/pittcon-2020 8-11 New Brunswick, N.J. safety-course. or email [email protected]. PROCESS EXPO Visit http://www.cpe.rutgers.edu/ Chicago, Ill. courses/current/lf0606ca.html AUGUST Visit www.myprocessexpo.com or call 848-932-9271. 19-23 or call 703-663-1212. Introduction to Food Science Course 15-16 New Brunswick, N.J. Dairy Plant Food Safety Workshop Have an Upcoming Event to Promote? Minneapolis, Minn. Visit http://www.cpe.rutgers.edu/ If you have an upcoming industry event that you would like courses/current/lf0201ca.html, Visit https://www.idfa.org/events/ considered for inclusion in our online and print listings, go to email [email protected], dpfsw#Minneapolis, www.foodqualityandsafety.com/events/ for info or contact or call 848-932-9271. email [email protected], Bob Zander at [email protected]. or call 202-737-4332.

June / July 2019 49

SCIENTIFIC FINDINGS

For access to complete journal articles mentioned below, go to “Food Science Research” in the June/July 2019 issue at www.foodqualityandsafety.com/issue/june-july-2019, or type the head- line of requested article in the website’s search box.

ARTICLE: Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk The negative effects of proteases produced by psychrotrophic bacteria on dairy products, especially ultra-high-temperature (UHT) milk, are gaining attention worldwide. These proteases are especially prob- lematic because it is difficult to control psychrotrophic bacteria during cold storage and to inactivate their heat-resistant proteases during dairy processing. The predominant psychrotrophic species with spoilage potential in raw milk, Pseudomonas, can produce a thermostable extracellular protease, AprX. A comprehensive understanding of AprX on the aspects of its biological properties, regulation, proteolytic potential, and its impact on UHT milk can contribute to finding approaches to minimize, detect, and inactivate AprX. The progress of current research on AprX is summarized in this review. Reducing the production and activity of AprX has potential for alleviating the problems from the instability of UHT milk during shelf life.

Comprehensive Reviews in Food Science and Food Safety, Early View, First published May, 10 2019. © 279PHOTO - STOCK.ADOBE.COM

ARTICLE: Impact of Postharvest ARTICLE: Efficacy of Food Safety Operations on Rice Grain Quality Training in Commercial Food Service Postharvest operations, such as drying, stor- Proper food safety training is essential to age, and milling, have been used to amelio- decrease incidences and overall rates of rate the aging of rice grains and to maintain foodborne illnesses and outbreaks. Though desirable rice grain quality, and thus play many commercial restaurants should provide a key role in determining rice commercial proper food safety training to food handler value. Rice drying mainly affects milling qual- employees, this training is not always offered ity as kernel fissuring that may occur during or effective. This article summarizes the re- drying leads to head rice yield reduction. sults of a primary literature study concerning © AIMY27FEB - STOCK.ADOBE.COM Rice grain aging occurring during storage is the effectiveness of food safety training in inevitable and responsible for the changes commercial settings. The literature chosen ARTICLE: Thermal Resistance of in appearance, milling, eating, cooking, and for review contained only studies with ex- Listeria monocytogenes and Back- nutritional quality. As milling significantly perimental food safety training, with before ground Microbiota in Liquid Egg Yolk changes the chemical composition of rice and after training data. Through evaluation of Listeria monocytogenes is a major foodborne by removing protein- and lipid-rich bran these studies, the best practice for ensuring pathogen that may contaminate liquid egg layers, milling can alter the aging process of effective training and follow-through were the yolk (LEY). A background microbiota, purified rice and also affect appearance, eating, and use of food safety training programs, which and identified asEnterococcus faecium with sensory quality, but mainly affects the nutri- incorporated both knowledge and behav- a 99.0% probability, was found in pasteur- tional quality. Therefore, drying methods, ior-based training. Journal of Food Science, ized unsalted LEY. This study was conducted storage conditions, and milling methods Early View, First published May 8, 2019. to investigate the thermal resistance of L. warrant further research to achieve desired monocytogenes and the background mi- rice grain quality. This review contributes crobiota in unsalted and 10% salted LEY at to better understanding of the impacts of temperatures between 55 and 67.5°C. Both postharvest processes on rice grain quality, Weibull model and linear survival model and provides insights into potential improve- were used to analyze the survival curves. The ments in these practices for rice production results of this study may be used to design and utilization in the whole rice industry. adequate heating conditions to inactivate L. Comprehensive Reviews in Food Science and monocytogenes and E. faecium in LEY. Jour- Food Safety, Volume 18, Issue 3, May 2019, nal of Food Safety, Early View, First published

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